Hang on, as some of you know I actually am a chef, now #Anker you want me to give up my recipes? LOL, I'll have to think of something special, I got finished baking cookies every day for a week with my mom so she can have some and give some to family and friends! So when I cook I usually have everyone else in mind, aka it's not about whether or not it's something I like. Since our Christmas are rather small, people-wise, over the past few years I have been making the newest/best dessert I have learned how to make. While the parents still want to have control over dinner I figured I'd take dessert, Much better than store bought cakes. I'm undecided for this year right now, it's between a Chocolate Peanut butter crunch cake with a Chocolate Mousse or an Apple Tart Cake.
So Here is the recipe for the Crunch Cake, I highly suggest trying it!
Before you start prep a half hotel pan, or whatever pan you going to use for this, it will be about 6" tall when finished, use a pan no longer than 1ft, Cover the inside of the pan in Plastic Wrap making sure there are no holes, Place pan in the Freezer.
21oz Milk Chocolate
6 tsp Vegetable Oil
2 1/3c Peanut Butter
3 3/4c Crushed up Corn Flakes
15oz Semi-Sweet Chocolate
3 1/4c Heavy Cream
Over a Double Boiler, which is just a pot of water, half filled or less, heated until steaming with a metal bowl with your ingredients on top, make sure it is wider than the pot and that the bottom of the bowl doesn't touch the water.
For Choco/PB Crunch
In a metal bowl, mix MILK chocolate and Oil, whisk until melted and then take off the heat.
While the mixture is still hot add the Peanut (optional, also I use Super Chunky)
Again, whisk until melted, then add the Corn flakes, mix throughly
Pour the mixture into the pan you have in the freezer, put back in the freezer
For Choco Mousse topping
Whip the cream until stiff peaks begin to form, stop
Use the same pot for melting the Semi-Sweet chocolate, once it is melted GENTLY fold the cream into the chocolate until thoroughly mixed
Now check to make sure the mixture from before is solid if so spread the Mousse on top, place in freezer for about 20 mins, then move to refrigerator. Cut however you like, I prefer bars, ENJOY!