Chocolate-Peanut Butter Bombes

 

Ingredients

Glaze

1 pkg (11.5-oz/250 g) milk chocolate morsels

3/4 cup (175 mL) butter (1 1/2 sticks), cut into pieces

2 tbsp (30 mL) plus 2 tsp (10 mL) light corn syrup

Mousse

1 cup (250 mL) milk chocolate morsels

1/4 cup (50 mL) plus 2 tbsp (30 mL) creamy peanut butter

3 tbsp (45 mL) butter, cut into pieces

3   egg yolks

2 tbsp (30 mL) sugar

3/4 cup (175 mL) heavy whipping cream

Chocolate Peanut Butter Sauce  and Coarse Sea & Himalayan Salt (optional)

Directions

1

 

For glaze, bring 2 1/2 cups (625 mL) water to a simmer in Stainless Cookware 3-qt. Covered Saucepan . Combine chocolate and butter in Double Boiler. Place over water in Saucepan and cook, stirring constantly, 3-4 minutes or until chocolate is mostly melted. Remove from heat; stir in corn syrup.

2

 

Using Small Scoop , place a level scoop of glaze into wells of Silicone Floral Cupcake Pan. Using Chef’'s Silicone Basting Brush, brush glaze around bottoms and up sides of wells. Refrigerate 5-10 minutes or until glaze is set. Repeat to apply a second coat of glaze. Place in refrigerator. Set aside remaining glaze in 2-cup Prep Bowl.

3

 

For mousse, place chocolate, peanut butter and butter in Large Micro-Cooker . Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Stir until smooth and set aside.

4

 

Whisk egg yolks and sugar in clean, dry Double Boiler. Set over same Saucepan; cook over medium-high heat, whisking constantly, until Pocket Thermometer registers 140°F (60°C). Transfer egg yolk mixture to Stainless 4qt. Mixing Bowl ; whisk until room temperature, 3-5 minutes. On medium speed of electric mixer, slowly add chocolate mixture to egg mixture. (Mixture will be thick and appear curdled.) Place cream in Stainless 2qt. Mixing Bowl; using clean beaters, beat on medium-high speed until soft peaks form. Gently fold half of the whipped cream into chocolate mixture; fold in remaining whipped cream.

 

5

 

Remove pan from refrigerator. Using Large Scoop , place a scant scoop of mousse into each well; spread to edges. Microwave reserved glaze, uncovered, on HIGH 10-15 seconds or until fluid; spread evenly over mousse to edges. Cover with parchment paper ; refrigerate 3 hours or overnight. Drizzle serving plates with sauce, if desired. Invert pan over Cutting Board ; gently press on wells to release bombes. Place bombes onto plates. Garnish with salt, if desired.

Yield:

12 bombes,
12 servings of 1 bombe

Nutrients per serving:

Calories 500, Total Fat 38 g, Saturated Fat 22 g, Cholesterol 120 mg, Sodium 180 mg, Carbohydrate 34 g, Fiber 2 g, Protein 6 g

U.S. Diabetic exchanges per serving:

2 fruit, 1 high-fat meat, 6 fat (2 carb)

Cook's Tips:

It’'s best to let this dessert stand at room temperature for 30 minutes before serving. This allows the flavors of the chocolate and peanut butter to shine through.