Chocolate espresso cream bars from The Cookie Book: Decadent Bites for Every Occasion (page 164) by Rebecca Firth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on November 19, 2018

    These are amazing, fantastic. So good. They looked really great in the photos, and since I love all things chocolate and espresso, I figured I'd give this one a try. They take a bit of time to make, mostly because of all the refrigeration needed, and the three separate steps for the layers. Not difficult at all, however, each step is really pretty simple. Initial thickening of the custard layer was much faster than it said in the recipe, and I did run the mixture through a fine mesh strainer before adding the butter and chocolate, otherwise it would have been lumpy. I was worried about the amount of cornstarch and egg yolks causing the texture to be too stiff, but it turned out fine. Final result was really great - lovely to look at, and even better to eat.

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