Creamy choc ‘n’ nut syllabub with peanut brittle Recipe

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15 min


10 min

Nutrition per portion

Calories 765 kCal 38%
Fat 59g 84%
  -  Saturates 31g 155%

Triple tested: This glam choc dessert is grown-up and sophisticated and has an alcoholic kick! Brought to you by Essentials magazine


  • BodyCopy_9/12pt_Demi";margin:0cm;margin-bottom:.0001pt;line-height:12.0pt;mso-pagination:none;mso-hyphenate:none;mso-layout-grid-align:none;text-autospace:none;font-size:9.0pt;font-family:TFForeverTwo-Demi;color:black;mso-ansi-language:EN-GB;}@page Section1{size:612.0pt 792.0pt;margin:72.0pt 90.0pt 72.0pt 90.0pt;mso-header-margin:36.0pt;mso-footer-margin:36.0pt;mso-paper-source:0;}div.Section1{page:Section1;}--> 75g peanuts 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 the brittle

    1. 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

    1. 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.
    2. 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.

More Recipe Ideas

Top Tip

For an alternative pud, use this chocolatey mixture to fill ready-made sweet pastry cases.