Chocolate Peanut Butter Bombes (No Bake Dessert)

Source: Rachael Ray Magazine (August 2008) Prep time doesn't include chill time.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 bombes

Ingredients

• 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

Directions

1. Line six 6-ounce custard cups with plastic wrap.
2. In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons unmelted butter and the peanut butter; stir to combine.
3. In a double boiler, whisk the eggs yolks until frothy.
4. Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes; let cool.
5. Beat the cream with the remaining 2 tablespoons sugar until soft peaks form.
6. 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.
7. Cover with plastic wrap; refrigerate for 4 hours.
8. In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons of melted butter.
9. Uncover top plastic wrap from custard cups, divide graham cracker mixture among the cups and press to set.
10. Refrigerate for 15 minutes more.
11. Combine the remaining 1 1/3 cups chocolate chips, 6 tablespoons butter and corn syrup.
12. Microwave at high power until melted, about 30 seconds; stir to combine.
13. Invert the custard cups onto plates; discard the plastic wrap.
14. Drizzle with the chocolate glaze and sprinkle with chopped peanuts; refrigerate for 15 minutes.