Although I'm not exactly a fan of RR (don't watch her...) I really do like her magazine. Instead of making these as individuals 'bombes' I made it as a pie - with the graham cracker as the crust. I would describe the middle section as being like a 'mousse'.
Chocolate-Peanut Butter Bombes
Christina Stanley-Salerno
From Every Day with Rachael Ray
August 2008
MAKES 6
Prep Time: 30 min (plus chilling)
Cook Time: 15 min
3 cups chocolate chips
2 sticks (8 ounces) butter, 5 tablespoons melted
1/4 cup peanut butter
5 large egg yolks, at room temperature
1/4 cup sugar
2 cups heavy cream
2 cups broken graham crackers (about 20 squares)
1/2 cup roasted, salted peanuts, plus chopped peanuts for garnish
1/3 cup corn syrup
1. 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 the peanut butter; stir to combine.
2. In a double boiler, whisk the egg yolks until frothy. Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes. Let cool.
3. Beat the cream with the remaining 2 tablespoons 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.
4. In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons melted butter.
5. Unwrap the custard cups, divide the graham cracker mixture among the cups and press to set. Refrigerate for 15 minutes more.
6. 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.
7. 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.
Chocolate-Peanut Butter Bombes
Christina Stanley-Salerno
From Every Day with Rachael Ray
August 2008
MAKES 6
Prep Time: 30 min (plus chilling)
Cook Time: 15 min
3 cups chocolate chips
2 sticks (8 ounces) butter, 5 tablespoons melted
1/4 cup peanut butter
5 large egg yolks, at room temperature
1/4 cup sugar
2 cups heavy cream
2 cups broken graham crackers (about 20 squares)
1/2 cup roasted, salted peanuts, plus chopped peanuts for garnish
1/3 cup corn syrup
1. 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 the peanut butter; stir to combine.
2. In a double boiler, whisk the egg yolks until frothy. Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes. Let cool.
3. Beat the cream with the remaining 2 tablespoons 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.
4. In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons melted butter.
5. Unwrap the custard cups, divide the graham cracker mixture among the cups and press to set. Refrigerate for 15 minutes more.
6. 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.
7. 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.