Goo Goo Pie Parfaits

  1. Make the Cremeux In a large bowl, combine the 2 chocolates.
  2. In a medium bowl, whisk the egg yolks with the sugar until well combined.
  3. Make the Cremeux In a medium saucepan, bring the milk and heavy cream just to a simmer.
  4. Whisking constantly, slowly drizzle half of the hot milk into the egg mixture.
  5. Pour the milk-egg mixture into the saucepan and cook over low heat, stirring constantly, until the custard is thickened enough to coat the back of a wooden spoon, 12 to 14 minutes.
  6. Strain the custard into the bowl of chocolate.
  7. Stir until the chocolate is melted and the cremeux is smooth.
  8. Spoon into eight 1-cup jars or ramekins.
  9. Chill for 3 hours or until set.
  10. Meanwhile, Make the Sauce In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from the heat.
  11. In a large saucepan, combine the sugar, light corn syrup and water and bring to a boil.
  12. Cook over moderate heat, swirling the pan occasionally, until the sugar dissolves and a golden amber caramel forms, 10 minutes.
  13. Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth.
  14. Let the sauce cool to room temperature, 1 hour.
  15. Stir in the whiskey and peanuts.
  16. Meanwhile, Make the Sauce To serve, spoon the peanut-caramel sauce over the cremeux and garnish with sea salt, whipped cream and grated chocolate.

milk chocolate, chocolate, egg yolks, sugar, milk, heavy cream, heavy cream, unsalted butter, sugar, light corn syrup, water, whiskey, peanuts, salt

Taken from www.foodandwine.com/recipes/goo-goo-pie-parfaits (may not work)

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