More holiday recipes

Here is another recipe from shop partner Linny (Check out Linny’s Spreadshirt shop - Duckpuddle).

Kit Kat Mousse Cake
Makes 24 servings

1/2 cup flour
1/2 of 1 pkg (18-20 oz.) refrigerated sugar cookie dough
1 cup large semi sweet chocolate chips such as the nestle mega morsels, divided
4  3/4 cups heavy cream divided
2 pkgs (11.5 oz each) milk chocolate chips
3 pkgs (5.6 oz each) 10 pk kitkat bars
1 tbs sugar

Preheat oven to 350. in a bowl knead flour into cookie dough until combined. stin in 2/3 cup large semi sweet chocolate chips 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 are little browned. cool completely in pan.

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

In a bowl beat 3 cups cream until stiff peaks form. (which will make whipped cream) gently fold 1/2 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. refrigerate  mousse until ready to use.

In  pot melt remaining large semi sweet chocolate chips over low heat. transfer to bowl. line 9″ round cake pan with plastic wrap so that it hangs over the edges 3″. Center cookie in the 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. repeat until all sides of the pan has kitkats around it.

Cut 6 kit kats into 1/2″ pieces and coarsely chop remaining, set aside.

carefully spread 1/2 of the mousse over the cookie base. Sprinkle with reserved chopped kitkats. spread with reamining mousse  mounding towards the center.

wrap long rolled up piece of plastic wrap around outside of kitkats to help support sides. freeze until firm atleast 4 hrs or over nite. cover with plastic wrap after freezing for 1 hr. let stand in refrigerator for 15 - 20 minutes before serving.

in a bowl beat remaining cream with sugar until soft peaks form. if desired transfer into pastry bag fitted with a star tip. pipe rosettes or mound around the edge and in the center of cake. Garnish with reserved kit kat pieces.