I mentioned in yesterday’s post I was in Jackson Hole, Wyoming holed up with my sweetie of 25 years at the Teton Mountain Lodge and Spa celebrating our wedding anniversary. Before you think I am boasting…let me just tell you…I can count on ONE HAND the times me and the hubster have gone on “a getaway” together in those 25 years. No lie.
As a matter of fact…we ALMOST let THIS anniversary go by without realizing it was a milestone anniversary. But somehow the stars and the planets were all aligned and the Gods were smiling upon us because this fabulous Groupon.com deal for a two-night stay in a beautiful suite came up out of the blue and seemed to have our names written ALL over it.
So here we are. It’s been a wonderfully relaxing and fun time. I had my first professional massage EVER at their gorgeous salon (Wow! WHY did I wait so long??)….and last night we had the most WONDERFUL meal at The Cascade Restaurant. I won’t bore you with everything we ate…but I WILL share the DESSERT I had that I can’t stop thinking about!
I can’t remember EXACTLY what they called it on the menu…but it was basically a homemade Kit Kat bar (paired with some housemade vanilla frozen yogurt). But this wasn’t your average “homemade” Kit Kat bar. If you Google “homemade kit kat bar” or search for it on Pinterest…you will find LOTS of recipes for faux Kit Kat bars. Most of them contain Club crackers in the bottom layer……THIS was NOT that recipe. This had a crispy chocolate and peanut butter concoction as the bottom layer, and a smooooooooth and velvety layer of chocolate mousse on top.
Take it from me….this was one of the most perfect chocolate desserts I have ever had! I was SOOOO full after our 3-course meal that I could only eat 1/2 of one of the bars I was served….but you better believe I took the other 1 1/2 bars with me and enjoyed a VERY satisfying “midnight snack”. :-)
I couldn’t stop thinking about my wonderful dessert of the night before, so today I spent close to an hour just trying to find something similar to it online. I FINALLY found what I believe is EXTREMELY close to what we were served at the restaurant.
It’s called Michel’s Chocolate Bar (also known as Le Kit Cat) and it’s a signature dessert of chef, Michel Richard. But even after I tracked down THIS information…I had a dickens of a time trying to find a recipe! Thank goodness April at Modern Foodie tracked it down and put it on her blog! Thank you April!
April added chopped (and unchopped) hazelnuts to the top of her bars…which looks really good as well. But my dessert had no nuts on it and it was completely delicious that way.
Adapted by Modern Foodie from “Happy in the Kitchen” by Michel Richard
2/3 cup creamy peanut butter (Jiff, Peter Pan, etc.)
2 tablespoons peanut oil
7 ounces milk chocolate melted and at body temperature
1 ¼ cup crushed cornflakes (or you could substitute crushed rice crispies)
1 ¼ cup heavy cream
5 ounces dark or semisweet chocolate, melted and at body temperature
Line an 8″ square pan with plastic wrap, letting it overhang on all sides.
For the bottom layer, place the peanut butter and oil in mixer (use whisk attachment). Whip on medium speed until combined and light in color, 2-3 minutes. Reduce to low, add the chocolate and mix until combined. Remove the bowl from the mixer and stir in the corn flakes or rice crispies.
Pour into prepared pan, spread into an even layer. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
For the top layer, whip the cream (using whisk attachment) until soft peaks form. Place chocolate in a large bowl. Fold half of the whipped cream into the chocolate, then fold in the remaining cream.
Pour mixture over the bottom layer and spread evenly. Bang the pan against your work surface to eliminate air bubbles. Cover with plastic wrap and refrigerate until set, at least 4 hours and up to 3 days.
When ready to serve, remove from pan and remove the plastic. Cut into sixteen 4-by-1-inch bars. Cut the bars with a large warm knife, clean and dry in between cuts.
(Optional: Dust the tops with cocoa powder and top with chopped hazelnuts.)
Makes approximately 16 bars
Normally I don’t like to post recipes unless I have actually MADE them…but I’m taking a chance on this one because I’m pretty certain if this recipe is ANYTHING like what I was served last night….it’s going to be a dessert that anyone who likes chocolate is going to want to have!
Of course you can bet I’m GOING to be making it just as soon as I’m back in my kitchen. :-)