Here are the recipe for Peanut and Caramel Ice Cream Chocolate Domes with Hot Caramel Sauce.
INGREDIENTS
For the base:
- 30g butter
- 15g cocoa powder
- 150g mini marshmallows
- 75g puffed rice cereal
For the domes
- 100g dark (70%) chocolate
For the filling:
- 2 tablespoons peanut butter powder
- 2 scoops caramel ice cream
- Handful of roasted peanuts, roughly chopped
- Cocoa powder to dust:
To melt
- 250g jar caramel sauce
METHODS
To make the base:
In a large saucepan, mix together the butter and cocoa powder over a medium heat. When thoroughly combined add the marshmallows and let them melt completely stirring all the time.
Remove the pan from the heat and stir in the puffed rice until well combined. Let the mixture cool for a few minutes so that it is still pliable but not too hot to handle.
Take a small shallow dish or saucer, about 9cm in diameter, turn it upside down and cover with cling film.
Oil your hands well and take half of the marshmallow mixture from the pan, flatten it out roughly then press over and around the cling-wrapped dish, making it as neat as possible. Put to one side to set, repeat with the remaining mixture.
To make the domes:
Melt the chocolate and coat the inside of two 7cm hemisphere moulds. Turn upside down on a piece of foil to let the excess chocolate drip out. Flip back over, scrape off the excess chocolate with a palette knife and put into the freezer until set.
Carefully remove the chocolate domes from the moulds and leave to one side to come to room temperature.
To assemble:
Pour some caramel sauce into a serving jug, and add a little water to loosen the mixture and heat in the microwave until hot and bubbling.
Place one of the puffed rice bowls onto a lipped plate (to catch the sauce and melted fillings). Sprinkle a tablespoon of peanut butter powder in the middle of the puffed rice bowl and top with a scoop of caramel ice cream and some chopped roasted peanuts. Carefully place the dome over all the filling and sieve over a little cocoa powder.
Pour the hot caramel sauce over the top of the dessert and the chocolate dome should melt to reveal the creamy nutty filling.
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