WEEKDAYS 1e|12c|p

Chocolate Peanut Butter Bourbon Parfaits

Clinton Kelly
Servings: 6
2+ hr

Layered with chocolate mousse, peanut butter brittle, and airy whipped cream, this decadent dessert is a favorite of Clinton's husband, Damon Bayles.

  • Ingredients
  • step-by-step directions
Chocolate Peanut Butter Bourbon Parfaits
  • For the Mousse:
  • 3 Eggs (separated)
  • 2 tablespoons Butter
  • 4 ounces Semisweet Chocolate
  • 1/4 cup Sugar
  • 1/2 cup Cream
  • 1/2 teaspoons real Vanilla Extract
  • 2 teaspoons Bourbon Whiskey
For the Brittle:
  • 1 cup Sugar
  • 1/4 cup Light Corn Syrup
  • 1/4 cup Water
  • 1 tablespoon Butter
  • 1/2 teaspoons Baking Soda
  • 1/2 cup Peanut Butter
For the Whipped Cream:
  • 1 cup Heavy Cream
  • 2 teaspoons Sugar
  • 2 teaspoons Bourbon
  • For the Mousse: Melt the butter and chocolate, stirring until smooth. Whisk in egg yolks and refrigerate.
  • Whisk the egg whites with half of the sugar to stiff peak stage, about 8 to 10 minutes.
  • Beat the cream with the remaining sugar and vanilla until soft peak stage, about 5 minutes.
  • Gently fold the egg whites into the cooled chocolate mixture, then fold the whipped cream. Stir in the bourbon.
  • Spoon into 6 parfait glasses and chill. 
  • For the Brittle: Combine the sugar, corn syrup and water in a heavy bottomed saucepan. Without stirring, bring to a boil over medium-high heat. Let boil until golden brown, about 12 to 15 minutes. When the mixture reaches 300 degrees F, remove from heat and stir in remaining ingredients. Pour into a thin layer onto a silicone baking mat or oiled sheet pan. Let cool, then break into small pieces. 
  • For the Whipped Cream: Combine the cream and sugar in a cold mixing bowl. Whip until stiff peaks. Add bourbon. 
  • To assemble, top the mousse with pieces of peanut butter brittle and a dollop of whipped cream.
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