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Goo Goo Pie Parfaits Recipe
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Brief Description
Creamy combination of chocolate pudding and a salty caramel-peanut sauce, inspired by the Goo Goo cluster candy bar.
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Main Ingredient
milk chocolate
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Category: Desserts
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Cuisine: American
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Prep Time: 180 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Sep 19, 2014
Number of Servings:
Ingredients:
- 3 cups - milk chocolate finely chopped
- 3/4 cups - dark chocolate finely chopped
- 2 - large egg yolks
- 1/4 cups - sugar
- 1 cups - whole milk
- 1 cups - heavy cream
- 1/2 cups - heavy cream
- 2 tablespoons - unsalted butter
- 1 cups - sugar
- 1 1/2 tablespoons - light corn syrup
- 1/4 cups - water
- 2 tablespoons - whiskey
- 1 cups - salted roasted peanuts
- - Flaky sea salt, whipped cream and grated chocolate for garnish
Directions:
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.
MAKE AHEAD OPTION:
The crémeux and peanut-caramel sauce can be refrigerated separately for 3 days. Let come to room temperature before assembling.
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