Dame Blanche with Spiced Chocolate & Almond Brittle

Ingredients

• 12 scoopsvanilla ice cream — approx. 600 g
• 150 gdark chocolate
• 125 mldouble cream
• 20 gunsalted butter
• ¼ tspspeculaas spice mix
• 50 gflaked almonds
• ¼ tspfine sea salt

Method

1. 1

   Roast the flaked almonds for 2–3 minutes in a dry frying pan until lightly golden brown. Let cool.

2. 2

   Chop the dark chocolate into small pieces and put them in a bowl.

3. 3

   Heat 125 ml of double cream in a small saucepan until just before boiling.

4. 4

   Pour the hot cream over the chocolate. Let stand for about 1 minute, then stir gently until a smooth chocolate sauce forms.

5. 5

   Add the unsalted butter and stir until it is completely melted and the sauce is beautifully shiny.

6. 6

   Stir ¼ tsp of speculaas spice mix into the chocolate sauce. Taste before adding everything; the spicy flavour should remain in the background.

7. 7

   Per person, loosely arrange three scoops of vanilla ice cream in a shallow bowl.

8. 8

   Pour the warm, but not boiling hot, chocolate sauce partially over the ice cream. Also let some sauce run to the bottom of the bowl.

9. 9

   Sprinkle the roasted flaked almonds unevenly over the top.

10. 10

    Finish with a tiny pinch of sea salt and serve immediately.