Typically I associate holidays like Thanksgiving, Christmas, and (my favorite) the 4th of July with cakes and pies. However, this year, D&G wanted something a little different – a rich plated dessert they had eaten when I was still working at Millie’s. The dessert, called le kit kat, is based on Michel Richard’s dessert of the same name, which is offered at Central, if memory serves and is in Richard’s ‘Happy in the Kitchen,’ a fun, inspring cookbook that is definitely worth checking out.
Whereas the original dessert uses peanut butter and peanut oil, I opt instead for nutella and hazelnut oil, combining the elements of the kit kat with my personal favorite candy, the ferrero rocher.
This dessert is MEGA easy to prepare. It involves absolutely no baking. If you can master the (extremely easy) practice of using a double boiler, you’ve got this one on lock.
Le Kit Kat
2/3 c. Nutella
2 T. hazelnut oil (or vegetable or peanut oil)
7 oz. melted chocolate, at room temperature
1/2 c. chopped hazelnuts
1/2 c. corn flakes (or, if you’re really fancy, feuillitine)
1 ¼ cup heavy cream
5 oz. 60% semisweet chocolate, melted and at body temperature
Line an 8-inch pan with plastic wrap, letting it overhang on all sides. If you spray the pan with pan spray first, the plastic wrap stays in place better!
Combine Nutella and oil in the bowl of a stand-mixer and beat with a whisk attachment on medium-high speed to thoroughly combine. Reduce speed to low, and add the melted milk chocolate until thoroughly combined. Remove bowl from mixer, and fold in the cornflakes. Pour into prepared pan, and level with a spatula. Refrigerate until firm, about 30 minutes.
Whisk heavy cream in the bowl of a stand-mixer with the whisk attachment until peaks begin to form. Fold cream into melted chocolate, and thoroughly combine. Spread over the bottom layer, and level with a spatual. Tap against the counter to elliminate air pockets. Refrigerate until ready to serve, and then cut into kit-kat-like rectangles. Serve with toasted hazelnuts and a sprinkling of cocoa powder.
Thanks to everyone for sticking with me through my Holidizzle updates. This past week, I made a ton more food for blogging (and eating, of course,) and I’m looking forward to sharing recipes (and an inside look at the kitchen where all the magic happens) this week.
Be on the look out for: Seth Ganz’s Blueberry Birthday Cake, Feta-and-Spinach-Stuffed Chicken Breasts, Blue Cheese Burgers, Stuffed Shells, and Vegan Chili & Cornbread.