INGREDIENTS:Peanut Butter Milk Chocolate Crunch:
4 lbs. milk chocolate with Hazelnut Bar, chunks
1 lb. peanut butter, creamy
4 cups vanilla wafer cookies, crushed
Chocolate Peanut Truffle:
5 cups heavy cream
4 lbs. semi-sweet chocolate chips
2 cups peanuts, dry-roasted/unsalted, coarse chopped
Chocolate Mousse:
1 qt. heavy cream
1 lb. semi-sweet chocolate chips
For Service:
3/4 cup cocoa powder, sweetened
3 cups raspberry sauce*, optional DIRECTIONS:Lightly grease a 2” deep half-sheet pan and line entire pan with plastic wrap. Leave an excess of 3-4” on 2 sides. (These will be used to lift dessert from the pan.) Place hazelnut chocolate chunks and peanut butter in an appropriately sized bowl over double boiler. Stir together until completely melted. Fold in crushed wafer cookies until well-blended and pour into lined sheet pan. Spread carefully to form an even layer. Place in freezer until very firm, but not frozen.
Heat cream until almost boiling. Remove from heat and add chocolate chips. Fold together until smooth and chocolate has completely melted. Fold in peanuts until well-blended. Pour over the top of the peanut butter chocolate crunch layer and spread evenly. Place in freezer until firm but not frozen.
Melt chocolate chips in appropriately sized bowl over double boiler. Whip cream to medium peaks and fold into the melted chocolate. Consistency will be that of a thin chocolate mousee. Pour onto the peanut truffle layer and smooth over with spatula. Place into refrigerator or freezer until firm.
Lift dessert from the pan using plastic wrap. Use a warmed, thin-bladed knife to trim outer edges to make perfectly straight sides. Dip knife into hot water and wipe clean before making each cut. Cut into 36 evenly sized squares and dust each with cocoa powder. Pour 1-2 Tbsp. raspberry sauce on plate and top with one square of the “Kit-Kat.” Serve immediately.
*A simple raspberry sauce can be made by pureeing thawed frozen raspberries in syrup in a food processor fitted with a metal blade to a smooth consistency. Strain out seeds if desired. SERVINGS:36 servings From:Pastry chef Alison Neustein, Azul Restaurant, Mandarin Oriental, Miami, Fla PHOTO CREDIT:Photo Credit: PEANUT ADVISORY BOARD
