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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

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

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

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