Yields 4 each
12 oz bag peanut butter chips
1 cup smooth peanut butter (your choice on brand)
½ cup sugar
3 cups heavy cream
½ cup whole milk
1 TBL vanilla extract
1 tsp kosher salt
2 cups chocolate chips
2 TBL Butter
¾ cup heavy cream
1 pint fresh raspberries
¼ cup sugar
2 cup chocolate chips
2 cup white chocolate chips
In a medium sauce pan on med heat, add peanut butter chips, sugar, peanut butter, 1 cup of heavy cream, milk, vanilla and salt. Stir until smooth. BE CAREFULL NOT TO SQORCH. Set aside and cool mixture over ice bath. You want it to be cool and still liquid. It will firm up if you cool it to much.
Now in a mixing bowl add remaining 2 cups of heavy cream and whip until stiff. Fold cool peanut butter mixture into whipped cream. Scoop 4oz mixture and place into either silpat mold or large muffin tins. If you are going to use muffin tins make sure to spray the pan with a pan spray. Level tins and place into freezer. Freeze for 4hrs.
In a med sauce pot, melt chocolate, butter and cream until smooth. Set aside.
In a med sauce pot cook raspberries and sugar for 10 minutes until all sugar is dissolved. Place in blender until smooth. Set aside and cool.
For Chocolate Garnish:
In a med sauce pot melt white chocolate and in another pot melt dark chocolate.
On a baking sheet lined with wax paper, drizzle dark chocolate back and for in a cross hatch pattern. Now place sheet pan in freezer for 10 minutes. Pull out and repeat with white chocolate. You are looking to build the layers. Once you have built about 4-6 layers you will be able to break large pieces off for the garnish.
Remove bombs from the freeze and pop out of molds. You might have to tap on the counter to release.
Now place on wire rack and cover entire bomb with chocolate once covered place in fridge to set.
Large plate, place 1 spoon full raspberry puree and pull spoon, next place bomb left of center on the plate, then place chocolate garnish on bomb.