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Slice of chocolate with caramelised peanut ice-cream
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Prep Time:
200 minutes
Cook Time:
6 minutes
Total Time:
206 minutes
Try this foolproof chocolate dessert from Michelin star chef Brett Graham, recommended by Matt Preston.
Ingredients:
  • 30g unsalted butter
  • 150g plain chocolate biscuits, crushed, plus extra to serve
  • 400ml thickened cream
  • 400ml milk
  • 10 egg yolks
  • 150.00g caster sugar
  • 400g best-quality dark chocolate, broken into small pieces
  • 150g peanuts
  • 500ml good-quality vanilla ice-cream
Instructions:
  • Warm the butter in a small pan until it turns golden brown and fragrant. Combine the brown butter with the biscuits. Press the mixture firmly into a 16cm x 9cm pan lined with baking paper until smooth and level. Refrigerate until firm.
  • In a saucepan, gently heat the cream and milk until just boiling. In a separate bowl, whisk yolks and sugar until thick and pale. Slowly pour the hot milk mixture into the yolk mixture while whisking. Transfer mixture back to the saucepan and cook over low heat until it reaches 84°C on a kitchen thermometer.
  • Combine chocolate with cream in a bowl and stir until smooth. Pour over the biscuit base, smoothing the surface. Allow to set in a cool place for a few hours.
  • In a saucepan over medium heat, melt the sugar until a golden caramel forms, swirling occasionally for about 3 minutes. Stir in the peanuts and a pinch of sea salt. Transfer the mixture onto a baking tray lined with parchment paper and allow it to cool.
  • Take the ice cream out of the freezer and allow it to slightly soften. Roughly chop the peanut toffee, setting aside a small amount for garnishing, and mix the rest into the ice cream.
  • Slice the chocolate into 8 pieces, and accompany each serving with a scoop of ice cream, then top with the remaining peanut toffee.

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