Look, I know I’m a few days late on the Valentine’s Day blog posts.

Every other blogger seems to get it together a week ahead of time so that their blog readers have all sorts of recipes and ideas for the upcoming holiday.

The fact is that Nate and I can only eat so much dessert and I only have so much time…and I want the Valentine’s Day dessert I make for him to be eaten on Valentines day, and not a week ahead of time. If I posted this a week ago then I’d have to bake up something new for Valentine’s day.

But you know what’s great? These can be made any day of the year.

There doesn’t have to be a special holiday to share some chocolate goodness, or to tell someone you love them.

Nate showed me he loved me by walking all the way across the city to Trader Joes to pick me up some sea salt for the top of these bars :)

These are EXTREMELY rich…only for true chocolate lovers. I thought the hot chocolate from the other day was rich, but these were even too much for me. Luckily, Nate was a fan.

From my  to your stomach :)

Dark Chocolate-Cherry Ganache Bars

From The NYTimes

You can print this recipe from the original link

Makes 18 bars

150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners’ sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling.

In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.

 Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.

Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.

Place chocolate in a heatproof bowl.

In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

*Note: I chilled these overnight and I think it was too long. Only chill for an hour or if chilling overnight, let it come to almost room temp before serving. I found the shortbread part to be too dry and crumbly when straight from the fridge.


  1. Man, do those look rich! If you ever make them again, Lindt makes a dark chocolate with cherries and chile in it, which might work well to amplify the flavors.

  2. I love the idea of using cherry jam – what a great flavor boost for the chocolate! And I think this would be wonderful any time of year, not just Valentine’s Day.

  3. Oh my lord, that looks literally awesome. I’d devour one. I’m always behind other bloggers too – I find it very difficult to plan a week ahead like others :)

  4. Oh my these looks so sinful. What is fleur de sel? I am looking this up now… Take care, BAM

  5. oooo these bars look like fudge! dark chocolate is my weakness!

  6. You can post a chocolate recipe whenever you want, trust me. :) These bars are beautiful, and cherry with chocolate is an amazing combination.

  7. Yummy chocolate desserts are always in style, I mean always timely!

  8. These are too cute, Amy! Hope you and Nate had a wonderful Valentine’s Day!! :)

  9. It doesn’t bother me at all about when you posted this recipe. I would love to make this any time of the year.

  10. I’m not very good at thinking ahead either. My solution was to just bake random things and proclaim all of them perfect for valentine’s day. Because really….any dessert would make me happy on V-Day! But these ganache bars are really something else entirely. Dangerously heavenly.

  11. Dark chocolate makes me weak…. this looks fantastic!!!

  12. Haha, you took the thought right out of my head… these would have been perfect for… but the truth is, they’re perfect any day! I am a devout dark chocolate fan and love the addition of cherry jam in these little babies – how neat that you can see it coming through in the layers – and the touch of sea salt on top is perfect. I wonder how slivered dried cherries might work in these too… yum!

  13. I love the chocolate-cherry combination and these look amazing, Amy! Wonderful, decadent dessert. Thanks for sharing. You have a very nice blog and I’m so glad to have found you!

  14. Absolutely Lovely.


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