A decadent but desirable dessert for two, which is also quick and easy (assuming you've already made the blondies / 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
Sweet Peanut Sauce
1rounded tsp of light muscovado sugar
1tbspsmooth salted peanut butter
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.
If you can't get hold of salted chocolate, just add a small pinch of sea or rock salt to the water and sugar.