Prep 30 mins
Cook 15 mins
Source: Rachael Ray Magazine (August 2008) Prep time doesn't include chill time.
- 3 cups chocolate chips
- 16 ounces butter (5 tbsp of it melted for crust)
- 1⁄4 cup peanut butter
- 5 large egg yolks, at room temperature
- 1⁄4 cup sugar
- 2 cups heavy cream
- 2 cups graham crackers, broken (about 20 squares)
- 1⁄2 cup roasted salted peanuts (plus chopped peanuts for garnish)
- 1⁄3 cup corn syrup
- Line six 6-ounce custard cups with plastic wrap.
- In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons unmelted butter and the peanut butter; stir to combine.
- In a double boiler, whisk the eggs yolks until frothy.
- Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes; let cool.
- 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 into the whipped cream. Divide among the prepared custard cups; tap lightly to settle.
- Cover with plastic wrap; refrigerate for 4 hours.
- In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons of melted butter.
- Uncover top plastic wrap from custard cups, divide graham cracker mixture among the cups and press to set.
- Refrigerate for 15 minutes more.
- 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.
- Invert the custard cups onto plates; discard the plastic wrap.
- Drizzle with the chocolate glaze and sprinkle with chopped peanuts; refrigerate for 15 minutes.