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1
Make the Cremeux In a large bowl, combine the 2 chocolates.
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2
In a medium bowl, whisk the egg yolks with the sugar until well combined.
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3
Make the Cremeux In a medium saucepan, bring the milk and heavy cream just to a simmer.
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4
Whisking constantly, slowly drizzle half of the hot milk into the egg mixture.
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5
Pour the milk-egg mixture into the saucepan and cook over low heat, stirring constantly, until the custard is thickened enough to coat the back of a wooden spoon, 12 to 14 minutes.
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6
Strain the custard into the bowl of chocolate.
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7
Stir until the chocolate is melted and the cremeux is smooth.
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8
Spoon into eight 1-cup jars or ramekins.
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9
Chill for 3 hours or until set.
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10
Meanwhile, Make the Sauce In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from the heat.
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11
In a large saucepan, combine the sugar, light corn syrup and water and bring to a boil.
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12
Cook over moderate heat, swirling the pan occasionally, until the sugar dissolves and a golden amber caramel forms, 10 minutes.
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13
Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth.
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14
Let the sauce cool to room temperature, 1 hour.
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15
Stir in the whiskey and peanuts.
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16
Meanwhile, Make the Sauce To serve, spoon the peanut-caramel sauce over the cremeux and garnish with sea salt, whipped cream and grated chocolate.
