WEEKDAYS 1e|12c|p

Clinton Kelly's Chocolate Peanut Butter Bourbon Parfaits

Chocolate Peanut Butter Bourbon Parfaits Clinton Kelly
Chocolate Parfaits
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
Layered with chocolate mousse, peanut butter brittle, and airy whipped cream, this decadent dessert is a favorite of Clinton's husband, Damon Bayles.
share
ingredients
  • 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
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Butter
    4 ounces Semisweet Chocolate 
    3 Eggs (separated)
    For the Mousse: Melt the butter and chocolate, stirring until smooth. Whisk in egg yolks and refrigerate.
  • 2
    1/4 cup Sugar
    Whisk the egg whites with half of the sugar to stiff peak stage, about 8 to 10 minutes.
  • 3
    1/2 cup Cream
    1/2 teaspoons real Vanilla Extract
    Beat the cream with the remaining sugar and vanilla until soft peak stage, about 5 minutes.
  • 4
    2 teaspoons Bourbon Whiskey
    Gently fold the egg whites into the cooled chocolate mixture, then fold the whipped cream. Stir in the bourbon.
  • 5
     
    Spoon into 6 parfait glasses and chill. 
  • 6
    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 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. 
  • 7
    1 cup Heavy Cream
    2 teaspoons Sugar
    2 teaspoons Bourbon
    For the Whipped Cream: Combine the cream and sugar in a cold mixing bowl. Whip until stiff peaks. Add bourbon. 
  • 8
     
    To assemble, top the mousse with pieces of peanut butter brittle and a dollop of whipped cream.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes