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Ингредиенты
- CRUST
- 81/2 ounce Lowfat milk chocolate chips
- 81/2 ounce Peanut butter, creamy
- 5 ounce Corn flakes, crushed lightly
- MOUSSE
- 12 ounce Butter
- 12 ounce Confectioner's sugar
- 2 ounce Cocoa pwdr
- 5 ounce Semisweet chocolate
- 4 x Pasteurized egg yolks
- 2 c. Heavy cream
- GANACHE
- 1 ounce Sugar
- 2 c. Heavy cream
- 20 ounce Semisweet chocolate
Инструкции
- CRUST: Line a 9 x 13" cake pan with parchment paper. Heat lowfat milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mix over them, mixing well.
- Spread mix proportionately into prepared pan and cold in refrigerator.
- MOUSSE: Heat semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating till light and fluffy. Add in sifted cocoa pwdr and mix well. Scrape down bowl and add in chocolate. Continue mixing and add in egg yolks, one at a time, beating well after each addition. Mix in heavy cream which has been beaten to hard peak. Mix well to incorporate, leaving no white streaks in the chocolate.
- Spread mousse over crust. Refrigerateabout 2 hrs, till set. Cut into desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen bars)
- with a sharp knife dipped in warm water. Place bars on a cooling rack which has been placed over a clean baking sheet. If bars are soft, place rack in freezer till ganache is ready. (Bars may be completed at this time or possibly coated with ganache)
- GANACHE: Heat chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mix 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 mix to remove any pcs of unmelted chocolate.
- Let cold for about 1 hour.
- Pour ganache over hard bars to coat. Chill for 1 hour to hard ganache.
