Ingredients

ingredients

  • 150 g Belgian dark chocolate (54% cocoa solids)
  • 600 ml double cream
  • 125 g smooth peanut butter
  • 2 tbsp caster sugar
  • 3 bananas, peeled and sliced
  • 6 tbsp Taste the Difference salted caramel sauce
  • 40 g salted peanuts, roughly chopped

Method

  1. 1

    Set aside a 15g chunk of chocolate to make shavings. Chop the rest of the chocolate into small pieces (by hand, or in a food processor) and tip into a bowl. Heat half of the cream to simmering point (in a pan or in the microwave) and pour over the chopped chocolate. Leave for 1 minute, then stir until smooth. 

  2. 2

    Spoon the peanut butter into a mixing bowl with the sugar and gradually beat in the rest of the cream until smooth and slightly thickened.  

  3. 3

    Divide the peanut butter cream between 8 small glasses, level, then pour the slightly cooled chocolate mixture on top. Cover and chill until set (around 1 hour). 

  4. 4

    To serve, top each glass with some sliced banana, a spoonful of salted caramel sauce and the roughly chopped peanuts. Grate over the reserved chocolate just before serving.

Nutritional Details

Each serving provides
  • Energy 2755kj 658kcal 33%
  • Fat 56.2g 80%
  • Saturates 30.0g 150%
  • Sugars 26.1g 29%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1641kj/392kcal

Each serving provides

28.3g carbohydrate 3.6g fibre 7.9g protein

Also in these Scrapbooks

Back to top