Grant Kessler
Ode to the Whatchamacallit rom Mindy Segal of Mindy’s HotChocolate Restaurant and Dessert Bar in Chicago
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Ode to the Whatchamacallit

Mindy Segal, HotChocolate, Chicago - May 2009

For 8 to 12 servings

Peanut butter mousse:

  • 1 sheet gelatin, bloomed
  • 2 Tbsps. creamy peanut butter
  • 9 oz. milk chocolate, melted
  • 2 cups heavy cream
  1. Bring 1/3 cup water to a boil in small saucepan; remove from heat; whisk in gelatin; add peanut butter; whisk well; whisk in chocolate; let stand 2 minutes; reserve.

  2. Place cream in the bowl of electric mixer fitted with whisk attachment; whisk into medium peaks; whisk into peanut butter mixture; place in 4 oz. domed molds; place in freezer; reserve.

Chocolate/peanut butter bottom:

  • 2 cups creamy peanut butter
  • 10 oz. 64 percent dark chocolate, melted
  • 4 oz. milk chocolate, melted
  • 1 tsp. salt
  • 3 cups Kellogg's® Cocoa Krispies® cereal

Place peanut butter in the bowl of electric mixer fitted with whisk attachment; whisk until fluffy; add melted chocolates and salt; mix well; fold in cereal; spread evenly onto Silpat nonstick baking pad lined baking sheet with offset spatula until 1/4" thick; refrigerate until set; remove from refrigerator; cut into disks to fit the bottom of mousse domes; place on baking sheet; reserve in refrigerator.

Malted caramel:

  • 4 cups heavy cream
  • 1 cup malt powder
  • 3 1/2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/2 tsp. salt
  1. Bring cream to a boil in small saucepan; add malt powder; cook, stirring, until dissolved; remove from heat; reserve (keep warm).

  2. Bring 1 3/4 cups sugar, corn syrup, and salt to a boil in small saucepan, stirring to dissolve; cook until dark amber (it will look almost burnt); add remaining 1 3/4 cups sugar in 2 batches, stirring after each addition; add cream mixture in 3 batches, cooking to reduce and thicken after each addition; strain through fine chinois into clean bowl; cover with plastic wrap; reserve in refrigerator.

Peanut brittle:

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 cup peanuts, dry roasted
  • 2 Tbsps. unsalted butter
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. vanilla extract

Bring sugar, corn syrup, and 1/2 cup water to a boil; add peanuts; cook, stirring occasionally, until candy thermometer reads 220°F and mixture is light brown (be careful not to burn); remove from heat; stir in remaining ingredients; return to stove; cook, stirring constantly, until medium caramel color; pour onto Silpat nonstick baking pad lined baking sheet; stretch brittle to make even, starting at the ends and moving inward until you reach the center; cool; break into pieces; place in airtight container; reserve.

Glaze:

  • 1 lb. dark chocolate
  • 1/3 cup canola oil
  1. Remove mousse from freezer; top each with 1 1/2 Tbsps. malted caramel; spread evenly; place Cocoa Krispy disk on top; freeze.

  2. Unmold onto wire rack set on baking sheet dome side up; refrigerate 1 hour.

  3. Melt chocolate in top of double boiler set over pot of boiling water; stir in oil (mixture should be pourable but thick enough to coat the back of a spoon); remove dessert from refrigerator; pour glaze over top; refrigerate to set chocolate; reserve.

Peanut butter ice cream:

  • 25 lg. egg yolks
  • 1 3/4 cups granulated sugar
  • 4 cups milk
  • 4 cups heavy cream
  • 2 1/4 cups creamy peanut butter
  • 2 tsps. corn syrup
  • 1 cup confectioners' sugar
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  1. Whisk egg yolks and granulated sugar in a bowl; reserve.

  2. Bring milk and cream to a boil in a saucepan; remove from heat; pour some of milk mixture over egg yolks to temper; add to remaining milk mixture; set over medium heat; cook, stirring, until mixture coats back of a spoon; cook 1 minute more; remove from heat; place in a bowl set in ice water bath; stir in 1/4 cup peanut butter and 1 tsp. corn syrup; cool; strain through fine chinois.

  3. Place custard base in ice cream maker; process according to manufacturer's instructions; transfer to airtight, nonreactive container; cover; freeze.

  4. Mix remaining 2 cups peanut butter, confectioners' sugar, vanilla, salt, and remaining 1 tsp. corn syrup in the bowl of electric mixer fitted with whisk attachment; whisk until fluffy; remove ice cream from freezer; thaw slightly; fold peanut mixture into ice cream; freeze.

Rum whipped cream:

  • 1 cup heavy cream
  • 1 tsp. granulated sugar
  • 2 tsps. dark rum

Whisk cream and sugar into soft peaks in a bowl; stir in rum.

Assembly:

  • 1/4 cup heavy cream
  • granulated sugar
  1. Place 1 cup peanut butter ice cream and cream in a blender; blend until smooth, adding more cream if needed to thin; add sugar to taste; pour into shot-sized glasses.

  2. To serve, place wisps of rum whipped cream on serving plates; place Whatchamacallit in center of plate; garnish with a shard of peanut brittle; place milk shake on the side.