Creamy choc 'n' nut syllabub with peanut brittle
200g dark chocolate, save 2 squares for curls
100g crunchy peanut butter
You'll also need
125g caster sugar
400ml double cream
6tbsp dessert wine such as Sainsbury’s Muscat de St Jean de Minervois (optional)
For an alternative pud, use this chocolatey mixture to fill ready-made sweet pastry cases.
- Heat the sugar with 2tbsp water until dissolved. Add the peanuts and simmer until golden. Pour onto a lightly oiled, lined baking tray and leave to cool until hard.
For the syllabub
- Gently melt the chocolate and peanut butter together in a heatproof bowl over a pan of barely simmering water. Stir briefly to combine and allow to cool slightly.
- Whisk the cream in a large bowl until thick, then whisk in the wine until soft peaks form. Fold in the chocolate and peanut mixture until marbled, then divide between 6 serving glasses. Crack the peanut brittle into shards and serve with the syllabub.
Nutritional information per portion
- Calories 765(kcal)
- Fat 59.0g
- Saturates 31.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.