Decadent Chocolate Mousse Bars

Recipe by Cook4_6
READY IN: 4hrs 40mins




  • To make 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.
  • To make 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 with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
  • 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).
  • If bars are soft, place rack in freezer until ganache is ready.
  • To make 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.
  • The bars should be stored in the refrigerator.