Recipe Talk

I am looking for a dessert that was in the Woman's World magazine a year or two ago. It had Kit Kat candy bars standing around the outside edge of a spring form pan. I don't remember whether it was filled with chocolate or butterscotch or with something else. I would really appreciate it if someone could give me this recipe.

Is this it?

Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour
1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough
1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided
4 3/4 cup heavy cream, divided
2 pkgs. (11.5 oz each) 10-pack Kit Kat bars
1 Tbs. sugar

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.

~Lisa

From 2/16/99 Woman's World
Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour

1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough

1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided

4 3/4 cup heavy cream, divided

2 pkgs. (11.5 oz each) 10-pack Kit Kat bars

1 Tbs. sugar

(I TOLD you it was RICH!!)

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.

You don't want to know the calories and "nutrition" info!

From 2/16/99 Woman's World