This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired by the Goo Goo Cluster candy bar. The dessert’s creator, Rebecca Masson, is known for reimagining childhood sweets with exquisite French technique.
Slideshow: Pudding Recipes
14 ounces milk chocolate, finely chopped (3 cups)
3 1/2 ounces dark chocolate, finely chopped (3/4 cup)
2 large egg yolks
1/4 cup sugar
1 cup whole milk
1 cup heavy cream
1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup sugar
1 1/2 tablespoons light corn syrup
1/4 cup water
2 tablespoons whiskey
1 cup salted roasted peanuts (5 ounces)
Flaky sea salt, whipped cream and grated chocolate, for garnish
How to Make It
Step 1 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.
Step 2 Make the Cremeux
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.
Step 3 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.
Step 4 Meanwhile, Make the Sauce
To serve, spoon the peanut-caramel sauce over the crémeux and garnish with sea salt, whipped cream and grated chocolate.
The crémeux and peanut-caramel sauce can be refrigerated separately for 3 days. Let come to room temperature before assembling.
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