Double Chocolate Raspberry Brownie Sundae
This divine dessert is perfect for a dinner party treat using our fabulously fruity and deliciously decadent EXCELLENCE Raspberry Intense Dark Chocolate combined with our sweet and creamy EXCELLENCE White Chocolate with a Touch of Vanilla...
Chocolatier’s Tip
If you are in a hurry, simply top with a square of EXCELLENCE White Chocolate with a Touch of Vanilla or grate into delicate curls. You can make this recipe gluten-free by using gluten-free brownies. If making this recipe for someone following a gluten-free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
Lindt EXCELLENCE White Vanilla Bar 100g
Easy
6 people
Ingredients
- For the shards:
- 100 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, 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 (see Tip)
- 12 scoops of good quality vanilla ice cream
- 250 g fresh raspberries
Lindt Chocolate In This Recipe
Method
Step 1.
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.
Step 2.
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.
Step 3.
Dot with pink food colouring 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 and has set.
Step 4.
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.
Step 5.
For the sundae: Place the EXCELLENCE Raspberry Intense Dark Chocolate in a heat-proof bowl set over a saucepan of barely simmering water, stirring until the chocolate is melted and smooth - there will be flecks of raspberries. Remove from the heat and pour into a jug.
Step 6.
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.
Step 7.
Drizzle with the EXCELLENCE Raspberry Intense Dark Chocolate and top with a marbled white chocolate shard. Serve straight away.
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