Sunday, July 13, 2008

Chocolate-Peanut Butter Bomb

From Every Day with Rachael Ray August 2008

3 C chocolate chips
2 sticks butter, 5 tablespoons melted
1/4 C peanut butter
5 large egg yolks, at room temperature
1/4 C sugar
2 C heavy cream
2 C broken graham crackers (about 20 squares)
1/2 C roasted, salted peanuts, plus chopped peanuts for garnish
1/3 C corn syrup

Line six 6-ounce custard cups with plastic wrap. In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons butter and peanut butter; stir to combine.
In a double boiler, whisk the eggs until frothy. Whisk in 2 tablespoons sugar over medium low heat until doubled in volume, about 10 minutes. Let cool.
Beat the cream with the remaining 2 tablespoons of sugar until soft peaks form. Fold the peanut butter mixture into the egg yolk mixture, then fold in the whipped cream. Divide among the prepared custard cups; tap lightly to settle. Cover with plastic wrap; refrigerate for 4 hours.
In a food processor, grind the graham crackers and 1/2 cup peanuts then pule in the 5 tablespoons melted butter.
Unwrap the custard cups, divide the graham cracker mixture among the cups and press to set. Refrigerate for 15 minutes more.
Combine the remaining 1 1/3 cups chocolate chips, 6 tablespoons butter and corn syrup. Microwave at high power until melted, about 30 seconds; stir to combine.
Invert the custard cups onto plates; discard the plastic wrap. Drizzle with the chocolate glaze and sprinkle with the chopped peanuts; refrigerate for 15 minutes.

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