Crushed chocolate laced pirouette cookies (such as Pepperidge Farm)
6
oz
Swiss dark chocolate; coarsely chopped
1
tb
Peanut oil
1 1/4
c
Heavy cream
Cocoa powder for dusting top of dessert
INSTRUCTIONS
MILK CHOCOLATE LAYER
BITTERSWEET CHOCOLATE LAYER:
DUSTING
DIFFICULTY: ** PREPARATION: 1 hour plus chilling times. Refrigerate at
least 6 to 8 hours before cutting. Recipe From: Chocolatier Magazine
Make the milk chocolate layer:
1.Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch
overhang on two sides.
2.Melt the milk chocolate according to the melting instructions in the
Chocolate Melting Tips.
3.In a medium bowl, using a hand-held electric mixer, beat the peanut
butter and oil on medium speed until smooth. Beat in the cookie crumbs and
chocolate. Scrape the chocolate mixture into the prepared pan. Spread with
a rubber spatula in an even layer. Tap the pan on the counter to remove any
air bubbles. Cover the pan with plastic wrap and freeze 20 minutes or until
firm.
Make the bittersweet chocolate layer:
1.Melt the dark chocolate according to the melting instructions in the
Chocolate Melting Tips. Transfer the chocolate to a large bowl. Stir in the
oil.
2.In a chilled large bowl, using a hand-held electric mixer, beat the cream
on high speed just until soft mounds begin to form. (Do not overwhip the
cream.) Using a rubber spatula, quickly fold 1/2 of the whipped cream into
the chocolate mixture to lighten it. Fold in the remaining cream.
3.Scrape the bittersweet chocolate mixture over the milk chocolate layer.
Spread in an even layer. Tap the pan on the counter to remove any air
bubbles. Cover the pan with plastic wrap and refrigerate at least 6 to 8
hours. (The cake may be prepared 2 days in advance.)
Unmold the cake:
1.Using the plastic wrap as handles, lift the cake from the pan. Slide the
cake off the plastic wrap onto a cutting board. Dust the top of the cake
with cocoa powder, if desired.
2.Using a long sharp knife dipped in hot water and wiped dry, cut the cake
into 1-inch strips. Cut each strip in half to make eight 4-by-1-inch bars.
Allow the bars to stand at room temperature before serving.
3.Arrange 2 bars on each dessert plate.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden
<docden@mnl.v-link.net> on Jul 29, 1997
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