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Slice of chocolate with caramelised peanut ice-cream

  • 3:20 Prep
  • 0:06 Cook
  • 8 Servings
  • Advanced


  • 30g unsalted butter
  • 150g plain chocolate biscuits, crushed, plus extra to serve
  • 400ml thickened cream
  • 400ml milk
  • 10 egg yolks
  • 1/3 cup (75g) caster sugar
  • 400g best-quality dark chocolate, broken into small pieces


  • 1/3 cup (75g) caster sugar
  • 2/3 cup (150g) salted, roasted peanuts
  • 500ml good-quality vanilla ice-cream


  • You will need a kitchen thermometer, available from kitchenware shops.


  • 1
    To make the base, warm the butter in a small pan until it starts to smell a little toasty and reaches the ‘brown butter’ stage. Mix the butter into the biscuits. Press mixture firmly into a baking paper-lined pan (approximately 16cm x 9cm) until smooth and even. Chill to set.
  • 2
    Place the cream and milk in a saucepan and bring just to the boil. Whisk the yolks and sugar together until the mixture is thick and pale. Whisking continuously, gradually pour the hot milk mixture into the yolk mixture until thick and smooth. Return the mixture to a clean saucepan and cook over low heat until the mixture reaches 84°C on a kitchen thermometer.
  • 3
    Place the chocolate in a bowl, then pour over the cream mixture and stir until the chocolate has melted and the mixture is smooth. Pour over the biscuit base and smooth the surface. Stand for a few hours in a cool place to set.
  • 4
    For the ice cream, melt the sugar in a saucepan over medium heat and cook, swirling the pan occasionally, for 3 minutes or until a golden caramel forms. Add the peanuts and a pinch of sea salt. Pour onto a baking tray lined with baking paper and leave to cool.
  • 5
    Remove ice cream from the freezer and let it soften a little. Roughly chop peanut toffee and reserve a little for garnish. Fold the remainder into the ice cream.
  • 6
    Cut the chocolate slice into 8 pieces. Serve each slice with a scoop of ice cream, then sprinkle with the reserved peanut toffee.

Source: taste.com.au


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