Monday, September 12, 2011

Chocolate Peanut Butter Dessert

>As if you all haven’t seen enough sweets over the holidays. Really. I have to throw one more in because it was just-that-good.
Chocolate Peanut Butter Dessert ~recipe compliments of Taste of Home
The inside is a light and fluffy peanut butter mousse.
1-1/4 cups packed dark brown sugar
1 cup heavy whipping cream, divided
3 egg yolks
1-1/4 cups creamy peanut butter
6 tablespoons butter, softened
1-1/2 cups heavy whipping cream
2 tablespoons butter
4 teaspoons dark corn syrup
12 ounces bittersweet chocolate, chopped
1/4 cup coarsely chopped dry roasted peanuts
In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
Line an 8-in. x 4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight.
Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15-in. x 10-in. x 1-in. pan; place on a wire rack. Discard plastic wrap.
In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set. Yield: 10-12 servings.

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