Decadent Chocolate Mousse Bars

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 24
• 1 1/2 cups milk chocolate chips
• 1 cup peanut butter, creamy
• 5 cups corn flakes, crushed lightly
• 3/4 cup butter
• 2 3/4 cups confectioners' sugar
• 1/4 cup cocoa powder
• 5 ounces semisweet chocolate (i used baker's 1 oz. squares)
• 4 egg yolks (pasteurized if available)
• 2 cups heavy cream
• 2 tablespoons sugar
• 2 cups heavy cream
• 2 1/2 cups semisweet chocolate

Recipe

• 1 to make crust:.
• 2 line a 9 x 13" cake pan with parchment paper.
• 3 melt milk chocolate in a double boiler.
• 4 stir peanut butter into melted chocolate. place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
• 5 spread mixture evenly into prepared pan and cool in refrigerator.
• 6 to make mousse:.
• 7 melt semisweet chocolate in a double boiler. cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
• 8 add sifted cocoa powder and mix well. scrape down bowl and add chocolate.
• 9 continue mixing and add egg yolks, one at a time, beating well after each addition.
• 10 fold in heavy cream that has been beaten to firm peak.
• 11 mix well to incorporate, leaving no streaks in the chocolate.
• 12 spread mousse over crust.
• 13 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 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 if bars are soft, place rack in freezer until ganache is ready.
• 16 to make ganache:.
• 17 melt chocolate in double boiler.
• 18 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).
• 19 pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
• 20 strain mixture to remove any pieces of unmelted chocolate.
• 21 let cool for about 1 hour.
• 22 pour ganache over firm bars to coat. refrigerate for 1 hour to firm ganache.
• 23 the bars should be stored in the refrigerator.