When I was a line cook at a small restaurant in Richmond, Virginia, although my station was savory, I was often called upon to come up with desserts. At the time, my fellow chefs grumbled about having to dip into the pastry side of the kitchen, but I didn’t mind. Despite my culinary school background, I didn’t have much of a repertoire when it came to sweets, but I loved thumbing through cookbooks for inspiration, and one of the first desserts I memorized was Michel Richard’s “Le KitKat” from his 2006 cookbook “Happy in the Kitchen.”
The Kit Kat-inspired confection combines a layer of wafery crispiness (thanks to Corn Flakes, because let’s not forget Michel Richard was a genius) with a lighter-than-air chocolate mousse to create a dessert that transcends its origins while still managing to be delightfully playful….