This chocoate-caramel dessert with the addition of whiskey and peanuts is REALLY good! But be forewarned... you do not have to eat much of it before you say, "what was I thinking?" These Goo Goo Pie Parfaits are sweet, rich, and very filling -- but so, so good.
The recipe is meant to serve 8. I'm thinking more like 24(?) I used 8-ounce glasses for my dessert, but my husband said a shot glass would be the right size... and I agree. Actually, what I'd do the next time is bake a buttery shortbread crust that I would fill with the chocolate and caramel. THIN slices with a dollop of whipped, heavy cream would be perfect and it's all you'd need.
• recipe by Rebecca Masson
• 14 ounces milk chocolate, finely chopped
• 3 1/2 ounces bittersweet chocolate, finely chopped
• 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 1/2 tablespoons whiskey
• 1 cup salted, roasted peanuts
• Flaky sea salt (Maldon), whipped heavy cream and grated chocolate, for garnish
1. MAKE THE CREMEUX: In a large bowl, combine the two chocolates. In a medium bowl, whisk the egg yolks with sugar until well combined.
2. In a medium saucepan, bring the milk and heavy cream just to a simmer. Whisking constantly, slowly drizzle half the hot milk into egg mixture. Pour the milk-egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard is thickened enough to coat the back of a wooden spoon, approximately 12 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 ramekins (I will now use smaller cups for this since it is very rich -- half the size or even a third). Chill for 3 hours or until set.
3. MAKE THE SAUCE: While the chocolate custard is setting, make the sauce. In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from 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, about 10 minutes. Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth. Let the sauce cool to room temperature for 1 hour. Stir in the whiskey and peanuts.
4. To serve, spoon the peanut-caramel sauce over the crémeaux and garnish with sea salt, whipped cream and grated chocolate.
MAKE AHEAD: The crémeux and peanut-caramel sauce can be refrigerated separately for 3 days. Let come to room temperature before assembling.
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