A decadent but desirable dessert for two with two luscious sauces. It's also quick and easy, assuming you've already made the blondies or brownies. Of course you could double, triple or quadruple the recipe to enjoy with family and friends.
50gsalted dark chocolateI used Divine's 70% with pink Himalayan rock salt
50mldouble cream (heavy cream)
Sweet Peanut Sauce
50mlwater
1 ½tsplight muscovado sugar
1tbspsmooth peanut butter
Instructions
Cube the blondies and place in a sundae dish or glass.
Pile in 2 scoops of ice cream.
Pour some hot chocolate sauce over the top and watch it freeze.
Drizzle over a little of the peanut butter sauce.
Add a couple of sugar curls, if you like, and tuck in.
Salted Dark Chocolate Sauce
Place the water and sugar into a small pan and bring to a simmer to melt the sugar.
Turn the heat off and add the chocolate. Stir until melted.
Stir in the cream and gently reheat if necessary.
Sweet peanut butter sauce.
Whilst the chocolate is melting, place all ingredients into a small pan and slowly bring to the boil, whisking as you go. It will look terribly gloopy to begin with, but will come together if you keep stirring. Add a little more water if the mixture is too thick.
Notes
If you can't get hold of salted chocolate, just add a small pinch of sea or rock salt to the water and sugar.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.