Ingredients
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1 1⁄2 cups milk chocolate chips
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1 cup peanut butter
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5 cups corn flakes
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3⁄4 cup butter
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2 3⁄4 cups confectioners' sugar
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1⁄4 cup cocoa powder
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5 ounces semisweet chocolate (I used Baker's 1 oz. squares)
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4 egg yolks (pasteurized if available)
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2 cups heavy cream
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2 tablespoons sugar
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2 cups heavy cream
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2 1⁄2 cups semisweet chocolate
Directions
Prep Time: 20 m | Cook Time: 4hrs 40mins | Serves: 24
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
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To make crust: |
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2
Done
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Line a 9 x 13" cake pan with parchment paper. |
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3
Done
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Melt milk chocolate in a double boiler. |
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4
Done
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Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well. |
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5
Done
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Spread mixture evenly into prepared pan and cool in refrigerator. |
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6
Done
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To make Mousse: |
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7
Done
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Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy. |
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8
Done
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Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate. |
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9
Done
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Continue mixing and add egg yolks, one at a time, beating well after each addition. |
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10
Done
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Fold in heavy cream that has been beaten to firm peak. |
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11
Done
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Mix well to incorporate, leaving no white streaks in the chocolate. |
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12
Done
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Spread mousse over crust. |
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13
Done
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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). |
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14
Done
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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). |
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15
Done
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If bars are soft, place rack in freezer until ganache is ready. |
