this dessert comes with a warning...

    
     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.

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• recipe by Rebecca Masson

CREMEUX
•  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
PEANUT-CARAMEL SAUCE
•  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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