Chocolate-Peanut Butter Bombes

Camera Strap 

This is a special occasion dessert. Celebrate a birthday with it, or an anniversary, or a great school report, or a friendship or receiving a new camera from your husband, or just the fact that it's Friday - that's pretty special isn't it?

(A special mention to my friend Leah who suggested I MIGHT like this recipe. I wonder how she could have guessed?  ;P)

Chocolate-Peanut Butter Bombes

from EveryDay with Rachel Ray

Makes 6

300g dark chocolate chips
100g unsalted butter

2 tablespoons peanut butter
3 egg yolks, at room temperature
2 tablespoons caster sugar
1 cups thickened cream
8 Digestive biscuits
1/4 cup roasted, salted peanuts, plus chopped peanuts for garnish
1 tablespoon corn syrup

Line six 125ml (1/2 cup) plastic ramekins or dariole moulds with plastic wrap. In a saucepan over low heat, melt 200g of the chocolate chips, 40g butter and the peanut butter; stir to combine.

In a double boiler, whisk the egg yolks until frothy. Whisk in 1 tablespoons sugar over medium-low heat until doubled in volume, about 5 minutes. Let cool.

Beat the cream with the remaining 1 tablespoons sugar until soft peaks form. Fold the peanut butter mixture into the egg yolk mixture, then fold in the whipped cream. Divide among the prepared ramekins; tap lightly to settle. Cover with plastic wrap; refrigerate for 4 hours.

In a food processor, grind the Digestive biscuits and 1/4 cup peanuts. Melt 40g butter and then pulse it in to the biscuit mix.

Unwrap the ramekins, divide the biscuit mixture among the cups and press to set. Refrigerate for 15 minutes more.

Combine the remaining 100g chocolate chips, 20g butter and corn syrup. Microwave at high power until melted, about 30 seconds; stir to combine.

Invert the ramekins onto plates; discard the plastic wrap. Drizzle with the chocolate glaze and sprinkle with the chopped peanuts; refrigerate for 15 minutes.