A new dessert from Chef Scott..........
Le Kit Cat (adapted from Michel Richard
Happy in the Kitchen). sometimes i make this as a tart using a corn flake crust in the same way you would make a graham cracker crust. either way, cut in very small slices (like a candy bar kit kat) or petit fours as it is quite rich!
Bottom Layer
- 2/3 cup creamy peanut butter
- 2 tablespoons peanut oil
- 7 ounces milk chocolate, melted and cooled slightly
- 1-1/4 cups crushed cornflakes, corn chex or rice krispies
Top Layer
- 1-1/4 cups heavy cream
- 5 ounces 60% semisweet chocolate, melted and cooled slightly
Line an 8-inch square pan with plastic wrap, letting it overhang on all sides.
For the bottom layer, place the peanut butter and oil in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium to medium-high speed until thoroughly combined and light in color, 2 to 3 minutes, stopping to scrape down the sides as necessary. Reduce the speed to low, add the chocolate, and mix for a minute, or until thoroughly combined. Remove the bowl from the mixer and stir in the cornflakes.
Pour into the prepared pan. Using a small offset spatula, spread the mixture into an even layer, being sure to reach into the corners. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
For the top layer, in the bowl of a stand mixer fitted with the whisk, or in a large bowl using a hand held mixer, whip the cream until soft peaks form. Place the chocolate in a medium to large bowl. Working fairly quickly, fold half of the whipped cream into the chocolate. Fold in the remaining cream.
Pour the mixture over the bottom layer and spread into an even layer, being sure to reach into the corners. Bang the bottom of the pan against the work surface to eliminate any air bubbles in the top layer.
Cover with plastic wrap and refrigerate until the top layer is set, at least 4 hours. (At this point, the dessert can be refrigerated for up to 3 days.) it also freezes well for longer storage.
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