“This is a layered dessert, which requires time for the bottom layer to firm up before adding the top layer.”
Serves: six, generously
Bottom Layer:
Crunchy Peanut Butter Mousse
¾ cup smooth peanut butter
1 tsp peanut oil
1 ½ cup milk chocolate (35 percent cocoa)
4 ½ cup cornflakes, finely crushed
9×13 baking dish, lined with plastic film
Preparation:
1. Place the chocolate in microwave-safe bowl and cover with plastic film. Microwave for 40 seconds on LOW so it becomes fluid.
2. In the bowl of a standing mixer, combine the peanut butter, peanut oil and melted chocolate. Using the paddle attachment, beat on medium speed until well combined.
3. Add the cornflakes and mix until combined.
4. Pour the mixture into the lined baking dish and spread evenly with a rubber spatula. Place in refrigerator for 3-4 hours or until set.
Top Layer:
Dark Chocolate Ganache
1 cup dark chocolate (70 percent cocoa)
1 ¼ cup heavy whipping cream
Preparation:
1. Place the chocolate in a heatproof mixing bowl.
2. In a heavy-bottomed sauce pan, heat the cream to just below a boil.
3. Pour the cream over the chocolate and stir to combine.
4. The mixture should be smooth and thick.
5. Pour this ganache over the crunchy peanut butter layer.
6. Place it back in the refrigerator for 3-4 hours or until set.
Raspberry Purée
2 cups fresh raspberries
1 cup sugar
1 tbsp lemon juice
Preparation:
1. In a heavy-bottomed sauce pan, bring all items to a simmer for 30 minutes.
2. Allow to cool for 15 minutes, then transfer to a high speed blender.
3. Purée on high speed, then pass through a fine-mesh sieve.
To Finish:
1 tbsp “brut” cocoa powder
1 cup fresh raspberries
flaky sea salt
Preparation:
1. The “Kit Kat” should be easy to remove from the baking dish once it is cold and set. Using a sharp knife, slice into rectangles. Wipe the blade of the knife with a warm, wet rag between slices.
2. Dust the bars with cocoa powder and a sprinkling of flaky sea salt.
3. Serve with the raspberry purée and the fresh raspberries.