Creamy choc 'n' nut syllabub with peanut brittle recipe

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

Ingredients

• 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)

Method

1. 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.