Recipe

5 Cup Salad Recipe

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Ingredients

: CRUST
4 Pasteurized
2 c Heavy cream
5 oz Semisweet chocolate
5 oz Corn flakes -- crushed
: MOUSSE
8 1/2 oz Milk chocolate chips
8 1/2 oz Peanut butter, creamy
12 oz Butter
: GANACHE
: egg yolks
2 oz Cocoa powder
1 oz Sugar
2 c Heavy cream
12 oz Confectioner's sugar
20 oz Semisweet chocolate
: lightly

Directions

Step #1 CRUST: Line a 9 x 13" cake pan with parchment paper.
Step #2 Melt milk chocolate in a double boiler.
Step #3 Stir peanut butter into melted chocolate.
Step #4 Place crushed corn flakes in a bowl & stir chocolate/peanut butter mixture over them, mixing well.
Step #5 Spread mixture evenly into prepared pan & cool in refrigerator.
Step #6 MOUSSE: Melt semisweet chocolate in a double boiler.
Step #7 Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
Step #8 Add sifted cocoa powder & mix well.
Step #9 Scrape down bowl and add chocolate.
Step #10 Continue mixing & add egg yolks, one at a time, beating well after each addition.
Step #11 Fold in heavy cream that has been beaten to firm peak.
Step #12 Mix well to incorporate, leaving no white streaks in the chocolate.
Step #13 Spread mousse over crust.
Step #14 Chill about 2 hrs, until set.
Step #15 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.
Step #16 Place bars on a cooling rack that has been placed over a clean baking sheet.
Step #17 If bars are soft, place rack in freezer until ganache is ready.
Step #18 (Bars may be completed at this time or coated with ganache) GANACHE: Melt chocolate in double boiler.
Step #19 Mix sugar & heavy cream in a small saucepan & bring mixture to a slow boil over low heat/flame (be careful not to scorch the cream).
Step #20 Pour cream over chocolate & stir with a whisk to incorporate, making sure all the chocolate is melted.
Step #21 Strain mixture to remove any pieces of unmelted chocolate.
Step #22 Let cool for about 1 hr.
Step #23 Pour ganache over firm bars to coat.
Step #24 put in the fridge for 1 hr to firm ganache.
Step #25 --.
Enjoy the 5 Cup Salad recipe