Chef Michel Richard
Citronelle, Washington, D.C.
Yield: 5 servings
Milk chocolate, coarsely chopped 7 oz.
Creamy peanut butter 6 oz.
Peanut oil 2 Tbsp.
Gaufrette cookies, crushed 3 oz.
Bittersweet chocolate, coarsely chopped 5 oz.
Heavy cream 1 1/4 cups
Cocoa power as needed
Creme anglaise as needed
Chocolate-orange ganache as needed
Melt milk chocolate in double boiler and whisk until smooth. Beat peanut butter with oil and stir into milk chocolate. Mix in cookies and spread into 8-in. square pan lined with plastic wrap. Cover with plastic wrap and refrigerate until firm.
Melt bittersweet chocolate and let come to room temperature. Whip cream to soft peaks; fold half of whipped cream into chocolate, then fold in remainder. Pour mixture over chilled milk chocolate layer; cover with plastic wrap; refrigerate until firm.
To plate, lift chocolate dessert out of pan. Cut lengthwise into 1-in.-wide strips, then cut each strip in half to form 16 4-by-1-in. bars. Sieve cocoa powder over bars. Spoon creme anglaise and ganache on plate and place two bars on top. Top with a third bar.