Ingredients
-
-
1 1/2
-
1
-
5
-
-
3/4
-
2 3/4
-
1/4
-
5
-
4
-
2
-
-
2
-
2
-
2 1/2
Directions
Decadent Chocolate Mousse Bars, I made these for a company bake-off and won first prize This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don’t eat too many — they are rich!
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Steps
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1
Done
|
To Make Crust: |
|
2
Done
|
Line a 9 X 13" Cake Pan With Parchment Paper. |
|
3
Done
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Melt Milk Chocolate in a Double Boiler. |
|
4
Done
|
Stir Peanut Butter Into Melted Chocolate. Place Crushed Corn Flakes in a Bowl and Stir Chocolate/Peanut Butter Mixture Over Them, Mixing Well. |
|
5
Done
|
Spread Mixture Evenly Into Prepared Pan and Cool in Refrigerator. |
|
6
Done
|
to Make Mousse: |
|
7
Done
|
Melt Semisweet Chocolate in a Double Boiler. Cream Butter and Sugar in a Mixer Fitted With a Paddle, Beating Until Light and Fluffy. |
|
8
Done
|
Add Sifted Cocoa Powder and Mix Well. Scrape Down Bowl and Add Chocolate. |
|
9
Done
|
Continue Mixing and Add Egg Yolks, One at a Time, Beating Well After Each Addition. |
|
10
Done
|
Fold in Heavy Cream That Has Been Beaten to Firm Peak. |
|
11
Done
|
Mix Well to Incorporate, Leaving No White Streaks in the Chocolate. |
|
12
Done
|
Spread Mousse Over Crust. |
|
13
Done
|
Chill About 2 Hours, Until Set. Cut Into Desired Size Bars With a Sharp Knife Dipped in Hot Water. (1 X 4-1/2 " Cuts Will Yield About 2 Dozen Bars). |
|
14
Done
|
Place Bars on a Cooling Rack That Has Been Placed Over a Clean Baking Sheet. (bars May Be Completed at This Time or Coated With Ganache). |
|
15
Done
|
If Bars Are Soft, Place Rack in Freezer Until Ganache Is Ready. |
