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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 

October 2014


Credit: © Christina Holmes

Recipe Summary test

1 hr


Peanut-Caramel Sauce


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.

  • 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.

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.

  • To serve, spoon the peanut-caramel sauce over the crémeux and garnish with sea salt, whipped cream and grated chocolate.

Make Ahead

The crémeux and peanut-caramel sauce can be refrigerated separately for 3 days. Let come to room temperature before assembling.