Valentine's Day Chocolate Mousse and "Kit-Kat Bar"
Courtesy of Chef Justin Beckett of Beckett's Table and Southern Rail
Valentine’s Day Chocolate Mousse 8 ounces semi sweet chocolate 1 cup heavy cream 2 whole eggs 8 ounces soft butter 1 teaspoon fine ground coffee 1 cup sugar 1/4 cup amarena cherry juice 1/4 cup water
Directions: Place Chocolate in a double boiler Combine water, cherry juice, sugar, coffee, and bring to a boil in a pot. Add chocolate to hot liquid Place in a kitchen aid mixer and add butter slowly Add eggs 1 at a time In another bowl, whisk cream to stiff peaks Fold in a quarter of the heavy cream at a time Place in glass to serve and top with cherries, garnish and whipped cream
“Kit-Kat” Bar 7 ounces semi-sweet chocolate 1.5 teaspoon unsalted butter ½ cup Nutella or hazelnut spread 2 cups cornflakes or similar crunchy cereal 7 ounces heavy cream
Directions: Lightly crush corn flakes Place one ounce of the chocolate and all the butter into a double boiler Stir with a rubber spatula until completely melted Remove from the double boiler and add in the Nutella Cool completely and fold in the cornflakes Spread this mixture into a 9”x9” Pyrex dish (or similar) and refrigerate Place the rest of the chocolate and the heavy cream into a double boiler Stir with a rubber spatula until fully melted and combined Pour over the Nutella corn flake mixture and refrigerate Chill until solid Cut out finger size pieces using a warm dry knife