Chunky monkey parfait recipe

This chocolate-y marshmallow dessert is great for summer with praline, choc chip and peanut butter ice cream, topped with fudge sauce. Top with homemade chocolate brownies to make this treat even more indulgent.

Ingredients

• Forthe chocolate fudge sauce
• 100g (3½ oz) chopped dark chocolate
• 185 ml (6 fl oz) sweetened condensed milk
• 80 ml (2½ fl oz) cream
• 40 g (1½ oz) unsalted butter, diced

For the marshmallow fluff

• 90 g (3¼ oz) white marshmallows
• 80 ml (2½ fl oz) cream
• 6 scoops chocolate-chip ice cream
• 6 large pretzels
• 6 scoops praline ice cream
• 10 chocolate-coated peanut butter cups, chopped
• 6 scoops peanut butter ice cream
• 50 g (1¾ oz) honey-roasted peanuts

Method

1. To make the chocolate fudge sauce, put the chocolate, condensed milk
2. and cream into a heatproof bowl. Fill a saucepan one-third full with water and bring to a simmer over medium heat.
3. Sit the bowl on top of the saucepan. Stir occasionally until the chocolate has almost melted, then remove from the heat and stir until completely smooth. Beat in the butter until melted and the mixture smooth. Set aside to cool for about 20 mins, stirring regularly.
4. To make the marshmallow fluff, finely chop the marshmallows, put them in a saucepan with the cream and melt over low heat until the marshmallows are completely dissolved. Allow to cool, then put in the fridge to chill.
5. To assemble the sundaes, put a tablespoon of chocolate fudge sauce in each of six tall parfait glasses. Top each with a scoop of chocolate-chip ice cream, some pretzels, a scoop of praline ice cream, some chopped peanut butter cups, then a scoop of the peanut butter ice cream. Press down lightly.
6. Dollop with the marshmallow fluff. Serve drizzled with extra chocolate fudge sauce and scattered with honey-roasted peanuts.