The Chew: Damon Bayles Chocolate Peanut Butter Bourbon Parfaits Recipe

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The Chew: Clinton Kelly & Damon Bayles

According to Clinton Kelly, the question that fans most want to know is why his husband, Damon Bayles, has never been on The Chew before. That all changed today when The Chew visited Clinton and Damon at home and made their Chocolate Peanut Butter Bourbon Parfaits recipe for dessert.

The Chew: Clinton Kelly Married

Clinton Kelly and Damon Bayles have been together for eight years, they said. They share an apartment in New York City, and it was important for them to be able to renovate their space to make it more open and facilitate enough seating to host parties or entertain at home.

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But it sounds like one place where they don’t always see eye to eye is the kitchen, because Clinton claims that Damon likes to make a mess while baking. That’s why they headed in the kitchen together this time, to make a decadent dessert. Here is what happened.

The Chew: Chocolate Peanut Butter Bourbon Parfaits Recipe

These classic parfaits have a little something extra.

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Clinton Kelly Chocolate Peanut Butter Bourbon Parfaits Ingredients

The Chew: Damon Bayles Chocolate Peanut Butter Bourbon Parfaits Recipe

The Chew’s Clinton Kelly and husband Damon Bayles made a sinful Chocolate Peanut Butter Bourbon Parfaits Recipe in their New York City apartment.

Mousse

  • 2 tbsp Butter
  • 4 oz Semisweet Chocolate
  • 3 Eggs, separated
  • 1/2 cup Cream
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla Extract
  • 2 tsp Bourbon Whiskey

Brittle

  • 1/4 cup Light Corn Syrup
  • 1/4 cup Water
  • 1 cup Sugar
  • 1 tbsp Butter
  • 1/2 tsp Baking Soda
  • 1/2 cup Peanut Butter

Whipped Cream

  • 1 cup Heavy Gream
  • 2 tbsp Bourbon
  • 2 tbsp Sugar

The Chew: Chocolate Peanut Butter Bourbon Parfaits Directions

  1. Melt butter with chocolate and stir until smooth. Whisk egg yolks into mixture and reserve in the fridge.
  2. Whisk egg whites with 1/4 cup sugar to create stiff peaks, which should take up to 10 minutes.
  3. Beat cream with 1/4 cup sugar and vanilla to soft peaks, for about five minutes.
  4. Fold egg whites into cooled chocolate, adding whipped cream and bourbon.
  5. Spoon this layer into parfait glasses and let chill.
  6. Mix a cup of sugar with syrup and water in a saucepan. Do not stir.
  7. Boil on medium high until golden brown, up to 15 minutes.
  8. Once the mixture hits 300 F, remove from heat and add your remaining brittle ingredients.
  9. Pour onto prepared baking sheet in a thin layer. Let brittle cool; then break into smaller pieces.
  10. Combine cream and sugar in a bowl, whipping up stiff peaks. Then add bourbon.
  11. Add brittle pieces on top of mousse in parfait glasses and top with whipped cream before serving.

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