A refined take on a nostalgic classic—this chocolate mousse with peanut butter rice krispie crisp layers rich, chilled chocolate over a crunchy, sweet base inspired by a handwritten schoolyard recipe from Millington Central High School. A modern Southern dessert that blends memory with elevated technique.

Ingredients
Mousse
1 1/2 cups heavy whipping cream
1/4 cup dutch cocoa powder
1/4 cup confectioner’s sugar
¼ teaspoon pure almond extract

Schoolyard Crisp
1 cup sugar
½ cup of Kar0 light corn syrup
1 cup creamy organic no salt peanut butter
Himalayan pink salt or Fleur de Sel for finish

Method
Mousse
In a mixer, whip heavy cream until peaks almost appear and a cloud consistency forms. Stop.

Add powdered sugar and cocoa powder. Carefully mix until soft peaks form. When in doubt stop.

Add extract of choice and one final blend, spoon in ramekins and chill.

Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.

Crisp

Mix sugar, salt and corn syrup in a non stick pot. Turn off heat before mixture comes to a boil.

Mix in the rice krispies and peanut butter and quickly spread a thin layer on to a parchment paper or nonstick baking sheet. Cool in the fridge.

Finish
Break apart chunks with your hand, affix on top of the mousse and enjoy a haphazard sprinkle of sea salt.