4th Street Chocolate Kit Kat Bars
4th Street Chocolate Kit Kat Bars
Recipe By : Jeffrey Smith (Chef Tag/Free Press 11/19/95)
Serving Size : 24 Preparation Time :6:00
Amount Measure Ingredient -- Preparation Method
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CRUST
8 1/2 ounces milk chocolate chips
8 1/2 ounces peanut butter, creamy
5 ounces corn flakes -- crushed lightly
MOUSSE
12 ounces butter
12 ounces confectioner's sugar
2 ounces cocoa powder
5 ounces semisweet chocolate
4 pasteurized egg yolks
2 cups heavy cream
GANACHE
1 ounce sugar
2 cups heavy cream
20 ounces semisweet chocolate
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.
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.
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