Every meal has to end with a dessert and to finish off my dinner for eight series of posts is this dessert.
When deciding what to make for dessert, The Lovely Wife suggested I go down the route of a tried and tested. After all, she advised that I wouldn't want to make something that might not turnout well. In her infinite wisdom (and good looks too!) The Lovely Wife suggested that I should make my version of Le Kit Cat that I had made some time ago for her friends. That is one seriously lovely dessert.
The Lovely Wife made a lot of sense. However, I realised that there is a serious problem with having a food blog. It's really difficult keeping it 'alive' as that means knew recipes and posts have to be added in all the time! The upside to having a food blog though is that I keep challenging myself to come up with new recipes and this means that not only do I keep broadening my horizons, it also means that the kids and The Lovely Wife get to keep trying out new foods.
So with that in mind, I decided that I would HAVE to make something new. Sometimes the best new thing to do is to combine a few elements made from other recipes and come up with a completely knew when. That's what I did and I came up with Le Snick Snack - my own take on a Snickers Bar but made as a dessert!
Snickers is probably one of our favourite chocolate bars. Whenever we are feeling like a chocolate fix and pop in to the nearby petrol station or supermarket, we always end up getting either a Snickers Bar or a Kit Kat. So, since I already know how to make a Kit Kat dessert, it was time to make a Snickers Dessert.
3 Eggs whites
150 g castor sugar
150 g ground almonds
Make the base. Line a 9" Springform pan with baking paper. Whisk eggs whites till foamy and then add in sugar and whisk till stiff. Fold in ground almonds. Spread meringue mixture into springform and bake in preheated 170C oven for about 40 minutes or till meringue is cooked. Remove from oven and cool slightly. Remove springform and greaseproof paper from meringue. Allow to fully cool then replace into springform.
1 cup granulated sugar
1 cup (250 g) whipping cream
¼ cup (50 g) butter
2 whole eggs
1 egg yolk
2 ½ tablespoons (15 g) flour
In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the whipping cream and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. Pour this into the cream-caramel mixture and mix thoroughly.
6. Spread it out in the tart shell and bake at 160C for 25 minutes. Remove from oven and allow to cool.
400 ml whipping cream
200g good quality dark chocolate
3 egg yolks
2 tbsp Sugar
1 Tbsp Crème de Cacao
For the top layer, melt the chocolate over a double boiler on low heat. While chocolate is melting, whisk the egg yolks with the sugar and quickly add into the melted chocolate. Remove from heat and continue whisking till smooth. If chocolate becomes clumpy, add in a little warm cream. Add in the Creme de Cacao. Whisk the cream until soft peaks form. Fold a little of the whipped cream into the chocolate, then fold in the remaining cream.
Sprinkle the peanuts over the caramel layer then spoon over the Chocolate mousse and smoothen the top. Chill for at least 4 hours or preferably overnight.
It all sounds rather cumbersome and complicated but if you break it down into it's individual elements it really isn't all that bad. There were a few lessons that were learnt along the way that I will attempt to improve when I make this again.
Firstly, the caramel layer leaked a little down the sides of the meringue so the caramel layer wasn't quite thick enough or well defined. I suppose maybe I should keep the pan lined until after the caramel has been baked. Or maybe make a casing of meringue so the caramel cant leak down the sides. Another thing I would do differently is to add the peanuts into the caramel mixture rather than sprinkling it on top. You can see all the layers above. The almond meringue base, the caramel centre with peanuts and the choc mousse on top. Kind of looks like a Snickers Bar doesn't it!!
Having said all that however, the dessert was absolutely delicious and tasted quite like a snickers bar - only more luxurious and fancy schmancy like a great dessert should! All our guests had two servings each and my son was delighted that he got home in time for dessert!
I'll probably make this again some time and when I do, I"ll incorporate the changes and see how that works out.
So...with Kit Kat and now a Snickers Bar converted into desserts, I wonder what other Chocolate Bars I can convert to desserts. Any ideas or suggestions??