It’s been a busy few weeks in my Stable Kitchen. Dreaming about chocolate & peanut butter one night – there are worst dreams -, I have created this decadent dessert, just for you.
I have been developing new recipes for my home made breads, which are now available from my Kitchen. Half-term also means more visitors keen to try my home made Ice Cream. If you have made any of my recipes over the past few months, it would be great to hear your comments www.truffleicious.org/visitors-book
The recipe below is great for a summer party. No need to spend hours in the kitchen with this one. You could also utilise the best of our summer fruits, by replacing the bananas with fresh raspberries & for extra decadence serve with extra raspberries & dark chocolate sauce.
CHOCOLATE & PEANUT BUTTER PIE
Serves 12. V. Contains nuts. Oven 180c/359f/Gas Mk 4. Prep: 15 mins, plus cooling & chilling Cooking 10 mins. Equipment: 1.23cm Flan Dish.
For the Base:
250g Chocolate Biscuits, finely crushed.
70g Melted Butter
Mix the above ingredients together & press into the base & sides of the flan dish. Cook for 10 mins, until set & leave to cool.
For the filling:
2 Bananas, sliced
170g Cream Cheese
140g. Smooth Peanut Butter
200ml Greek Yoghurt.
Lay the sliced bananas over the base of the cooled base. Beat together the remaining ingredients & spoon over the bananas. Level the surface & chill in the fridge for 30mins.
For the topping:
115g Plain Chocolate, broken into pieces
25g Unsalted Butter
150ml Double Cream.
Melt the butter & chocolate together over a pan of simmering water. Remove from the heat, stir in the cream & beat until the mixture is smooth. Level to cool for 15-20 mins until the mixture thickens. Gently spread over the top of the filling. Chill for at least 1 hour before serving.