Chocolate Peanut Butter Bombes (No Bake Dessert)

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. 1

   Line six 6-ounce custard cups with plastic wrap.

2. 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. 3

   In a double boiler, whisk the eggs yolks until frothy.

4. 4

   Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes; let cool.

5. 5

   Beat the cream with the remaining 2 tablespoons sugar until soft peaks form.

6. 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. 7

   Cover with plastic wrap; refrigerate for 4 hours.

8. 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. 9

   Uncover top plastic wrap from custard cups, divide graham cracker mixture among the cups and press to set.

10. 10

    Refrigerate for 15 minutes more.

11. 11

    Combine the remaining 1 1/3 cups chocolate chips, 6 tablespoons butter and corn syrup.

12. 12

    Microwave at high power until melted, about 30 seconds; stir to combine.

13. 13

    Invert the custard cups onto plates; discard the plastic wrap.

14. 14

    Drizzle with the chocolate glaze and sprinkle with chopped peanuts; refrigerate for 15 minutes.