Chocolate Suicide Recipe

Prepare pan

Line an 8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal. Lightly butter the parchment.

Place chopped dark chocolate and butter in a medium heatproof bowl.

In a small saucepan, heat the heavy cream, sugar, and espresso powder over medium heat just until it begins to simmer around the edges (do not boil). Remove from heat.

Pour the hot cream mixture over the dark chocolate and butter. Let sit 1 minute to soften, then whisk gently until smooth and glossy. Stir in the fine sea salt. This is your rich dark chocolate ganache base.

Combine crushed graham crackers (or chocolate cookies) with 3 tbsp melted butter until mixture holds together when pressed. Press evenly into the bottom of the prepared pan to form a compact crust.

Spoon half of the dark chocolate ganache over the crust and spread into an even layer. Chill in the refrigerator for 15 minutes to set slightly.

Place milk chocolate in a small heatproof bowl. Warm 1/4 cup heavy cream in a small saucepan until steamy and pour over milk chocolate. Let sit 1 minute, then stir until smooth to make milk chocolate ganache.

Spoon or pour the milk chocolate ganache over the chilled dark ganache layer, spreading gently. Return to the refrigerator for 10 minutes to set.

Repeat the same method with white chocolate using 2 tbsp heavy cream: warm cream, pour over white chocolate, let sit and stir until smooth. Spoon white chocolate over the milk chocolate layer in a thin ribboned pattern (you can drag a skewer to create swirls). Chill 10 minutes.

While layers are chilling, toss toasted chopped hazelnuts with half of the mini marshmallows. Sprinkle a portion of this mixture over the still-soft white chocolate layer so some nuts and marshmallows sink slightly into the chocolate.

Drizzle 1/2 cup caramel sauce over the top in lines or dollops. Sprinkle remaining nuts and marshmallows, creating a generously loaded top. Finish with a light sprinkle of sea salt flakes for contrast.

Return the pan to the refrigerator and chill at least 1 hour, or until fully set. For firmer slices you can freeze 20–30 minutes before slicing.

Use the parchment overhang to lift the chocolate slab from the pan. Place on a cutting board and use a sharp knife warmed under hot water and wiped dry between cuts to get clean slices.

Serve slices dusted with a little cocoa powder, a drizzle of remaining caramel, and a dollop of whipped cream if desired.