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Title: 4th Street Chocolate Kit Kat Bars
Categories: Dessert
Yield: 24 Servings
| : | CRUST | |
| 8 1 | /2 o | z milk chocolate chips |
| 8 1 | /2 o | z peanut butter, creamy |
| 5 o | z corn flakes -- crushed | |
| : | lightly | |
| : | MOUSSE | |
| 12 o | z butter | |
| 12 o | z confectioner's sugar | |
| 2 o | z cocoa powder | |
| 5 o | z semisweet chocolate | |
| 4 | pasteurized | |
| 2 c | heavy cream | |
| : | GANACHE | |
| 1 o | z sugar | |
| 2 c | heavy cream | |
| 20 o | z semisweet chocolate | |
| : | egg yolks |
CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
Spread mixture evenly into prepared pan and cool in refrigerator.
MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate. Continue mixing and add egg yolks, one at a time, beating well after each addition=2E Fold in heavy cream that has been beaten to firm peak. Mix well to incorporate, leaving no white streaks in the chocolate.
Spread mousse over crust. Chill about 2 hours, until set. Cut into desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen bars) with a sharp knife dipped in hot water. Place bars on a cooling rack that has been placed over a clean baking sheet. If bars are soft, place rack in freezer until ganache is ready. (Bars may be completed at this time or coated with ganache)
GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat (be careful not to
scorch the cream). Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted. Strain mixture to remove any pieces of unmelted chocolate. Let cool for about 1 hour.
Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
Recipe By : Jeffrey Smith (Chef Tag/Free Press 11/19/95)
From: Bobbie Beers Date: 08-17-98 (17:21) The Neverending Bbs (286) Fido-Natio
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