Chocolate Peanut Butter Fudge Sundae

This is indulgence at its finest! Of course, if you’re not a peanut butter fan this won’t appeal to you. For something so decadent it’s quite easy to assemble. This recipe is inspired from ABC Delicious magazine which features a few recipes from Nigella Lawson’s new book, Nigella Express. Nigella is one of my favorite chefs. Like Jamie Oliver, she makes cooking fun and, I think, is an inspiration for all cooks.

Serves 4 (very lucky people)
175ml cream
100g milk chocolate, chopped
100g smooth peanut butter
3 tablespoons golden syrup
4 scoops toffee or caramel ice cream
4 scoops chocolate ice cream
4 scoops vanilla ice cream
4 tablespoons salted peanuts, roughly chopped

Put the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on medium heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each followed by one of chocolate ice cream and then another of vanilla ice cream. Pour some the still-warm chocolate sauce over each sundae and sprinkle with the roughly chopped peanuts.

The Culinary Chase’s Note: Yum! Vanilla ice cream works just as well if you can’t find or don’t like toffee ice cream. For those who do not like peanut butter, simply omit this. For the chocolate, I used Hershey’s semi-sweet chocolate chips as they’re already chopped up. Enjoy!