Butterfinger candy bars, chopped
Oreo cookies, chopped
butter, cold, cut into 1/2 inch chunks
heavy cream, chilled
bittersweet chocolate, fine quality
For the candy “nacho chips”:
½ cup chopped Butterfinger candy bars
½ cup chopped Oreo cookies
3 Tbsp. cold butter, cut into ½-inch chunks
24 M&M candies (red and green for the
For the mousse “dip”:
2 cups chilled heavy cream
¼ cup sugar
6 oz. fine quality bittersweet chocolate
1½ teaspoons vanilla
Preheat oven to 425°F.
To make the chips: Place chopped candy bars and chopped cookies in food processor. Pulse with cold butter until mixture bunches up around the outside of the food processor. Remove from food processor. Spread mixture in 9” springform pan. Press mixture to ¼ ” thickness with heel of hand or spatula. Coarsely chop M&M candies in food processor with just a few pulses. Sprinkle over candy bar mixture and press down into mixture. Bake at 425°F for 8 minutes. Allow to cool. Break into large “chips” suitable for dipping.
For the mousse: Heat ¾ cup cream in a 1-quart heavy saucepan until hot. Whisk yolks, sugar, and a pinch of salt in a metal bowl then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly to 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. Meanwhile, Melt chocolate in double boiler over a pan of simmering water, stirring frequently. Whisk custard into chocolate until smooth, let cool. Beat remaining 1¼ cups cream until it holds stiff peaks. Whisk ¼ of the cream into chocolate custard, then fold in remaining cream gently but thoroughly. Spoon into ¼-cup dessert dishes. Refrigerate several hours or over night and serve with “nacho chips”.