Double Chocolate Raspberry Brownie Sundae
- For the shards:
- 100 g Lindt Excellence White Chocolate with a Touch of Vanila, finely chopped
- A couple of drops of pink food colouring gel
- For the sundae:
- 100 g Lindt Excellence Raspberry Intense Dark Chocolate, finely chopped
- 6 brownies
- 12 scoops of good quality vanilla ice cream
- 250 g raspberries
To make the shards: Place the white chocolate in a heat-proof bowl set over a saucepan of barely simmering water, stirring until the chocolate is melted and smooth.
Line a baking sheet with greaseproof paper. Using a palette knife, spread the melted chocolate onto the centre of the sheet, about 38 cm / 15-in long, leaving a 2.5cm / 1-in border from the edge.
Dot with pink food gel randomly and swirl together with a cocktail stick to create a marble effect. Chill in the fridge for 2 to 3 hours or until the chocolate hardens.
Crack the chocolate with a rolling pin to create shards. Slide the marbled shards onto a parchment paper-lined baking sheet, then chill until ready to use.
For the sundae: Place the raspberry dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water, stirring until the chocolate is melted and smooth. Remove from the heat and pour into a jug.
Set out 6 tall glasses or sundae dishes. Crumble half a brownie into the bottom of each glass. Sprinkle with a couple of raspberries and top with 2 scoops of vanilla ice cream. Repeat with another brownie half and more raspberries.
Drizzle with the raspberry dark chocolate and top with a marbled white chocolate shard. Serve straight away.