Kit Kat” of Peanut Butter and Chocolate Ganache, Raspberry Puree

“I don’t eat candy—or, when I do, it’s chocolate candy bars,” says Jonathan Adams, executive chef of The Diving Horse in Avalon. “The Kit Kat has become an American legend. This version was directly inspired by “Le Kit Cat” by chef Michel Richard. His playful take spurred us to have a go as well. Everything you need is in one bite: salty, sweet, rich, crunchy, smooth. The raspberry purée teases it towards peanut butter and jelly—yet another classic.”

Photo by Jason Varney.

“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


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


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


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


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.

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