Recipe - 4th Street Chocolate Kit Kat Bars

CRUST
8 One half ounce Milk chocolate chips
8 One half ounce Peanut butter; creamy
5 ounce Corn flakes; crushed lightly

MOUSSE
12 ounce Butter
12 ounce Confectioner's sugar
2 ounce Cocoa powder
5 ounce Semisweet chocolate
4 Egg yolks
2 cup Heavy cream

GANACHE
1 ounce Sugar
2 cup Heavy cream
20 ounce Semisweet chocolate

From: AUNTIEFIFI@aol.com (Mimi Markofsky)

Date: Sun, 14 Apr 1996 01:54:06 0400

Recipe By: Jeffrey Smith (Chef Tag/Free Press 11/19/95)
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
4One half " 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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