Make Ahead

Kit Kat Semifreddo

May 31, 2013
2 Ratings
  • Makes one 8- by 8-inch pan
Author Notes

I count Michel Richard’s “Le Kit Cat” -- his ode to the Kit Kat candy bar -- among my favorite desserts. I’ve had it many times at his D.C. restaurant Central, and it’s one of the reasons I rushed to buy his cookbook Happy in the Kitchen. Even though that beautiful tome has graced my shelf for over three years, I’ve never once gotten my act together to try it, in large part because I’d rather have the excuse to go to Central and eat a lobster burger or 48-hour braised short ribs before eating my “Le Kit Cat.”

I finally decided to give it a go, but I wanted to create a frozen version, because if there's anything better than a kit kat, it's a frozen one. The original consists of two layers: a bottom layer of peanut butter, milk chocolate, and crushed corn flakes, and a top layer of chocolate mousse. It's served with a hazelnut sauce on the plate, a dusting of cocoa on top, and red raspberries. I decided to omit the hazelnut sauce but didn’t want to lose the flavor. So I added nutella to the bottom layer, and replaced corn flakes with puffed rice cereal, thinking the texture would hold up better in the freezer. For the top layer, I adapted Nick Malgieri’s frozen chocolate mousse, which gives even the most delicious chocolate ice cream a run for its money. And for serving, I decided to add chopped hazelnuts in addition to the dusting of cocoa and red raspberries.

It’s simple to make and can be stored in the freezer for at least a week, if not longer. And the taste? Well, let’s just say that the huge smile my 3-year old son had on his face after taking a bite made me really, really happy that I finally gave this a go in my kitchen. —EmilyC

Test Kitchen Notes

This definitely lived up to its promise of being easy to make. If you love chocolate and peanut butter, this is heavenly. A little bit of this dessert goes a long way in satisfying a frozen chocolate craving. —Monita

What You'll Need
  • 13 ounces 60% semisweet chocolate, divided
  • 1/3 cup creamy peanut butter
  • 1/3 cup Nutella
  • 2 tablespoons vegetable oil
  • 1 1/4 cups puffed rice cereal
  • Pinch of flaky sea salt
  • 1 cup heavy whipping cream
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
  • 1/3 cup egg whites (from about 3 large eggs)
  • 3/4 cup sugar
  • Red raspberries, unsweetened cocoa, and chopped hazelnuts for serving
  1. Prepare an 8- by 8-inch pan by evenly greasing the bottom and sides with butter. Set aside.
  2. To assemble bottom layer: Melt 7 ounces of chocolate in the microwave. First, break the chocolate into 1-inch pieces and put them in a glass bowl. Microwave on 50% power for about 1 minute. At this point, the chocolate may look like it has not started to melt. Stir well, then microwave the chocolate in short intervals (about 15 to 30 seconds), stirring well between each interval, until it's melted. Let cool to room temperature.
  3. Meanwhile, in the bowl of a stand mixer, combine peanut butter, Nutella, and oil. Beat on medium-high speed until combined and lighter in color, 2 to 3 minutes. Reduce speed to low and add the cooled melted chocolate until thoroughly combined. Remove bowl from mixer and fold in the puffed rice cereal. Spread evenly into prepared pan with spatula. Cover with plastic. Freeze until firm, about 1 to 2 hours.
  4. To assemble top layer: Melt the remaining 6 ounces of chocolate in microwave, then remove and stir in a pinch of sea salt and the small pieces of butter until evenly incorporated. If butter doesn’t completely melt and integrate, return to microwave for about 15 seconds. Set aside to cool.
  5. In a large mixing bowl, whip cream to soft peaks. Refrigerate until ready to use.
  6. Combine eggs whites and sugar in bowl of a stand mixer. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk gently until sugar dissolves and the egg whites are hot. (If you’re concerned about undercooked eggs, whisk until a candy thermometer inserted into mixture registers a temperature of 160º F, then immediately remove from heat.)
  7. Transfer mixer bowl to mixer fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume, and forms stiff peaks, about 10 to 12 minutes.
  8. Fold together chocolate mixture and meringue quickly yet gently. If the mixture is any warmer than room temperature, let it cool for a few minutes. Then, fold in the whipped cream.
  9. Remove pan from freezer and spread mousse layer evenly across the bottom layer using a spatula. Cover with plastic wrap, making sure it fits tautly across the top. (I like to cover with a piece of foil as well.) Freeze until firm, another 3 to 4 hours.
  10. When ready to serve, remove the pan from the freezer and let sit for about 5 to 10 minutes to soften slightly. Cut into 16 1-inch bars with sharp knife. If needed, dip the knife into warm water, then dry, between each slice. Alternatively, if serving a crowd, run your knife around the edge of the semifreddo, and lift (using a large flat spatula if needed) the entire dessert from the pan on to a cutting board, then slice in same manner. Dust the tops of the bars with cocoa powder, and serve with chopped hazelnuts and red raspberries on the side if desired. (The taste won't suffer if you need or want to skip the garnishes.)

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • healthierkitchen
  • Kukla
  • mrslarkin
  • fiveandspice

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

17 Reviews

sexyLAMBCHOPx June 2, 2015
I remember taking my clients to this restaurant back in the day just for this dessert. If I had any baking patience I would try this ASAP. I recalled the day you posted this and was like oh yeah! Good luck in the contest.
EmilyC June 3, 2015
Thank you! Funny, but I don't think I've had this dessert at Central since I posted this! I don't make it there nearly as much as I used to (i.e, kids will do that!). I assure you that this version is very simple and doesn't require much patience to make; you should give it a whirl! : )
sexyLAMBCHOPx June 3, 2015
Congrats on your recipes being featured throughout the Food52 columns. I promise my next baking attempt will be this and will report back.
healthierkitchen November 25, 2014
Oh. My.

EmilyC November 25, 2014
haha -- I feel the same way! : ) Have you ever tried the original?
Kukla June 20, 2013
Congratulations Emily on the CP!
mrslarkin June 7, 2013
sick! i love it!
EmilyC June 7, 2013
Thanks! : )
fiveandspice June 3, 2013
Wow, Em. This is crazy! In a really good way.
EmilyC June 3, 2013
Thanks fiveandspice -- I couldn't agree more! I sorta fear for the rest of my summer knowing how quick and easy this is to make/assemble/serve. My son has dubbed it "chocolate with crunchies" -- perhaps I'll start calling it the same! : )
Midge June 2, 2013
Love this. I don't think I could concentrate on anything if I had this in my freezer!
EmilyC June 2, 2013
Thanks Midge! You and me both! : )
ATG117 June 2, 2013
The power of a picture. Looks even better than it sounded before!
EmilyC June 2, 2013
How nice -- thank you! All I can say is that it tastes even better than it looks!
hardlikearmour May 31, 2013
Yum! Break me off a piece of that Kit Cat 'Freddo!
EmilyC June 1, 2013
I wish I could -- I literally keep going to the freezer and slicing off small pieces as though they don't add up!
EmilyC June 1, 2013
Oh, and thank you of course! : )