10 large eggs, separated, at room temperature
1 1/2 cups plus 2 tablespoons granulated sugar, divided
2 teaspoons pure vanilla extract
3 ounces dark unsweetened natural cocoa powder
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup smooth peanut butter (or almond butter)
3/4 cup confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon heavy cream
6 ounces (3/4 cup) marshmallow cream
6 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup peanut oil or canola oil
The chocolate shell mixture can be stored in the refrigerator for up to 2 weeks and gently reheated. It's great poured over ice cream or sorbet.
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