Beat cream cheese until light and fluffy, about 3 minutes.
Gradually add powdered sugar and vanilla, beating until smooth.
In a separate bowl, whisk cornstarch with 2 tablespoons of the cream until smooth.
Heat remaining cream with granulated sugar until just simmering.
Whisk hot cream mixture into the cornstarch mixture, then return to heat.
Cook for 2 minutes, whisking constantly, until thickened.
Cool completely, then fold into the cream cheese mixture.
Step 3: Assemble the Second Layer
Spread cream filling evenly over the chilled crust.
Smooth the top with an offset spatula for an even surface.
Refrigerate for 2 hours until the cream layer is set and firm.
Cover with plastic wrap to prevent skin forming.
Step 4: Create the Perfect Ganache
Place chopped chocolate in a heatproof bowl.
Heat cream in a saucepan until just beginning to simmer (don’t boil).
Pour hot cream over the chocolate and let sit for 2 minutes.
Starting from the center, whisk in small circles, gradually working outward.
Continue whisking until smooth and glossy.
Whisk in butter, corn syrup, vanilla, and salt until fully incorporated.
Let cool for 15 minutes until slightly thickened but still pourable.
Step 5: Final Assembly
Pour ganache over the set cream layer.
Tilt the pan gently to spread ganache evenly to all corners.
Tap the pan lightly on the counter to release air bubbles.
Refrigerate for at least 3 hours or overnight until ganache is set.
Step 6: Cut and Serve
Use the parchment overhang to lift the bars from the pan.
With a sharp knife dipped in warm water, cut into squares or rectangles.
Wipe the knife clean between cuts for neat edges.
Garnish as desired with chocolate shavings or other toppings.
Serve chilled for the best texture and flavor.
Pro Tips for Perfect Ganache Bars
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