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1
Crust: Line a 9x13-inch cake pan with parchment paper.
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2
Melt milk chocolate in a double boiler.
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3
Stir peanut butter into melted chocolate.
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4
Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
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5
Spread mixture evenly into prepared pan and cool in refrigerator.
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6
Mousse: Melt semisweet chocolate in a double boiler.
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7
Cream butter andsugar in a mixer fitted with a paddle, beating until light and fluffy.
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8
Add sifted cocoa powder and mix well.
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9
Scrape down bowl and add chocolate.
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10
Continue mixing and add egg yolks, one at a time, beating well after each addition.
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11
Fold in heavy cream that has been beaten to firm peak.
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12
Mix well to incorporate, leaving no white streaks in the chocolate.
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13
Spread mousse over crust.
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14
Chill about 2 hours, until set.
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15
Cut into desired size bars (1x4-1/2-inch cuts will yield about 2 dozen bars) with a sharp knife dipped in hot water.
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16
Place bars on a cooling rack that has been placed over a clean baking sheet.
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17
If bars are soft, place rack infreezer until ganache is ready.
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18
(Bars may be completed at this time or coated with ganache) Ganache: Melt chocolate in double boiler.
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19
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).
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20
Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
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21
Strain mixture to remove any pieces of unmelted chocolate.
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22
Let cool for about 1 hour.
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23
Pour ganache over firm bars to coat.
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24
Refrigerate for 1 hour to firmganache.
