Just a little something I made to satisfy my never ending sweet tooth. These chocolate coconut squares are DELISH!!!! I can't get enough of them.
Makes 3 dozen squares
13 small (2-inch) wheatmeal biscuits, such as Carr's or ten 5-by-2 1/2-inch graham crackers (I used graham crackers)
3/4 stick unsalted butter
2 cups sweetened flaked coconut (about 5 ounces)
1/4 teaspoon salt
12 ounces fine-quality bittersweet chocolate (not unsweetened)
2 large egg yolks
1 cup heavy cream
Preheat oven to 350F
**In a food processor, pulse biscuits or crackers until finely ground.(I had fun smashing them)
Melt butter and in large bowl, stir together with crumbs, coconut, and salt until combined. Firmly press crumb mixture evenly onto bottom of a 9-inch baking pan and bake in middle of oven until golden, about 15 minutes. Cool crust completely in pan on a rack.
**Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.
**In a small bowl, light beat yolk. In a saucepan, heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160F. Whisk custard into chocolate until just smooth (ok so this is where I thought I screwed it all up, I freaked out when it got all clumpy but keep stirring/whisking and it will eventually get smooth) and pour evenly over crust, smoothing top with a small metal offset spatula. Chill confection, covered at least 4 hours, or until firm. (ugh, the waiting was the worst)
**With a sharp thin knife, cut confection into 36 squares. Squares keep, layered between sheet of wax paper in an airtight container and chilled, 1 week.
{recipe from The Gourmet Cookie Book, 2010}
ENJOY!!!
XoXo
Iris
