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.” <br /> <br />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. <br /> <br />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.

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