No Bake Chocolate Bars

Line a loaf pan with parchment paper, leaving a bit of overhang for easy removal later. Set aside.

Using a double boiler (or a heatproof bowl set over a pot of simmering water), gently melt 12 oz of dark chocolate, stirring until smooth. Set aside to cool slightly.

1. In a small saucepan over low heat, add 1 cup of heavy whipping cream. Stir in 1/2 tsp allspice and 1 tsp ground espresso. Warm the cream until it’s hot but not boiling—just until you see a few tiny bubbles around the edge. | 2. After about 5 minutes, remove from heat and add a pinch of sea salt, stirring until dissolved.

Slowly pour the melted chocolate into the cream, stirring continuously until the mixture is silky smooth and fully combined. This may take a minute, but be patient to ensure a uniform texture.

Pour the chocolate mixture into the prepared loaf pan, smoothing the top if needed. Cover and refrigerate for at least 2 hours, or until firm.

1. Once the truffle loaf is set, lift it from the pan using the parchment paper. Let it sit at room temperature for a few minutes. | 2. Dust generously with cocoa powder and a bit of powdered sugar for an extra touch of sweetness.

Slice into rich, indulgent pieces. Perfect for a decadent dessert or an indulgent treat!