Goo Goo Pie Parfaits

By á-4084

Ingredients

• 14 ounces milk chocolate, finely chopped (3 cups)
• 3 1/2 ounces dark chocolate, finely chopped (3/4 cup)
• 2 large egg yolks
• 1/4 cup sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup sugar
• 1 1/2 tablespoons light corn syrup
• 1/4 cup water
• 2 tablespoons whiskey
• 1 cup salted roasted peanuts (5 ounces)
• Flaky sea salt, whipped cream and grated chocolate, for garnish

Details

Servings 8
Cooking time 240mins
Adapted from foodandwine.com

Preparation

Step 1

MAKE THE CREMEUX
In a large bowl, combine the 2 chocolates. In a medium bowl, whisk the egg yolks with the sugar until well combined.

In a medium saucepan, bring the milk and heavy cream just to a simmer. Whisking constantly, slowly drizzle half of the hot milk into the egg mixture. 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. Strain the custard into the bowl of chocolate. Stir until the chocolate is melted and the crémeux is smooth. Spoon into eight 1-cup jars or ramekins. Chill for 3 hours or until set.

MEANWHILE, MAKE THE SAUCE
In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from
the heat. In a large saucepan, combine the sugar, light corn syrup and water and bring to a boil. Cook over moderate heat, swirling the pan occasionally, until the sugar dissolves and a golden amber caramel forms, 10 minutes. Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth. Let the sauce cool to room temperature, 1 hour. Stir in the whiskey and peanuts.

To serve, spoon the peanut-caramel sauce over the crémeux and garnish with sea salt, whipped cream and grated chocolate.