Ingredients
chocolate sauce
Method
1.Make chocolate sauce: Heat cream in a small saucepan until almost boiling; remove from heat. Add chocolate, whisk until smooth.
2.Beat vanilla and cream in a small bowl with an electric mixer until firm peaks form; stir in 150g of the brittle.
Peanut brittle is available from major supermarkets and confectionery stores. If you don’t have a piping bag, simply use a ziptop bag; fill bag with cream mixture, twist and snip a 1cm hole from one corner. For a more traditional filling, process 150g ricotta until smooth. Whip ½ cup pouring cream to soft peaks; fold the cream and ricotta through the brittle.
Note
