- 250ml double cream
- 130g white chocolate
- Large teaspoon of peanut butter
Melt the chocolate using a Bain Marie. Whisk up the cream - it should still remain runny but should be a little thicker. You kind of want it on the edge of being thick...
When the chocolate has melted, pour it into the cream and whisk for 15 sec - it should thicken quickly but peaks should not form.
Pour the mix into two ramekins and put a dollop of peanut butter in the middle of each. Cover with cling film and put in the fridge for a couple of hours.
It will turn into a thick creamy mousse thing. Very bad for you but absolutely delicious! I suggest eating with a biscuit to give it a bit of crunch and maybe sprinkling some hot chocolate powder over it when eating!