Ingredients
Method
Preparation
Prepare the Chocolate Mocha Base
- Line an 8 × 8-inch square baking pan with parchment paper, leaving enough hanging over the sides to make removing the finished bars easier.
- In the upper pan of a double boiler over gently simmering water, combine the butter, Michelle's Mexican Mocha Mix, and sugar. Stir occasionally until the butter has melted and the mixture is smooth.
- Gradually whisk in the beaten egg, stirring continuously for 2–3 minutes until the mixture thickens slightly and the egg is fully cooked. Keep the heat gentle to prevent the egg from scrambling. For food safety, the egg mixture should reach 160°F.
- Remove from the heat and stir in the graham cracker crumbs, shredded coconut, and almond flour until everything is evenly coated with the chocolate mixture.
- Transfer the mixture to the prepared baking pan and press firmly into an even layer. Refrigerate for approximately 30 minutes, or until the base is firm.
Make the Peppermint Cream Filling
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the heavy cream, vanilla custard powder, and peppermint extract. Beat until well combined.
- Gradually add the powdered sugar, mixing on low speed at first, then increasing the speed until the filling becomes light, fluffy, and smooth.
- Add the green food coloring one drop at a time, mixing thoroughly between additions. The goal is a soft mint-green shade rather than a bright, artificial-looking green.
- Taste the filling and add another drop or two of peppermint extract if you prefer a stronger mint flavor. Remember that peppermint can become overpowering quickly, so a little goes a long way.
- Spread the peppermint filling evenly over the chilled chocolate base, smoothing the surface with an offset spatula.
- Return the pan to the refrigerator for approximately 45–60 minutes, or until the peppermint layer is firm enough to support the chocolate topping.
Prepare the Dark Chocolate Topping
- Place the chopped dark chocolate and butter in the upper pan of a clean double boiler over gently simmering water.
- Stir until the chocolate has completely melted and the mixture is smooth and glossy.
- Remove from the heat and allow the chocolate to cool for several minutes. It should remain pourable but should no longer be hot enough to soften the peppermint filling.
- Pour the melted chocolate over the chilled peppermint layer and gently spread it into an even coating.
- Refrigerate for approximately 15–20 minutes, until the chocolate has begun to set but is not completely hardened. Lightly score the chocolate into 16 squares with a sharp knife to help prevent cracking later.
- Return the pan to the refrigerator for another 30–60 minutes, or until all three layers are firm.
Slice and Serve
- Lift the chilled bars from the pan using the parchment paper.
- Allow them to rest at room temperature for approximately 10 minutes before slicing along the scored lines with a sharp knife warmed under hot water and wiped dry.
- Cut into 16 squares and serve slightly chilled.
Video
Notes
From Michelle's Coffeehouse
The secret to these bars is the contrast between the layers. Michelle's Mexican Mocha Mix brings deep chocolate flavor, warm cinnamon, and a gentle touch of jalapeño to the base, while the peppermint filling cools everything down. The dark chocolate topping ties the flavors together without adding unnecessary sweetness.
I prefer the peppermint filling to be a pale mint green. It looks beautiful between the two dark chocolate layers, especially when the bars are cut into neat squares. They're particularly pretty on a holiday dessert tray, although I certainly wouldn't limit them to Christmas.
For the best flavor and texture, take the bars out of the refrigerator about 10 minutes before serving. The filling softens slightly, the chocolate becomes easier to bite through, and the flavors have a chance to come together.
Coffeehouse Variations Extra Dark Fire and Ice: Use 85% dark chocolate for the topping if you prefer a more intense chocolate flavor that balances the sweetness of the peppermint filling. Peppermint Chocolate Crunch: Sprinkle a small amount of finely crushed peppermint candy over the chocolate topping before it sets. This adds a little crunch and makes the bars especially festive. Midnight Mint: Add ½ teaspoon of vanilla extract to the peppermint filling for a slightly softer, rounder flavor that complements the dark chocolate. Storage Store the bars in an airtight container in the refrigerator for up to 5 days. Separate stacked layers with parchment paper to prevent sticking. For longer storage, freeze the bars in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Coffeehouse Variations Extra Dark Fire and Ice: Use 85% dark chocolate for the topping if you prefer a more intense chocolate flavor that balances the sweetness of the peppermint filling. Peppermint Chocolate Crunch: Sprinkle a small amount of finely crushed peppermint candy over the chocolate topping before it sets. This adds a little crunch and makes the bars especially festive. Midnight Mint: Add ½ teaspoon of vanilla extract to the peppermint filling for a slightly softer, rounder flavor that complements the dark chocolate. Storage Store the bars in an airtight container in the refrigerator for up to 5 days. Separate stacked layers with parchment paper to prevent sticking. For longer storage, freeze the bars in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.