Choc-tastic sundae

a Gü-ey chocolatey sundae using our
decadent brownies and our cheeky pot shots

Ingredients

A huge scüüp of Chocolate ice cream
Another scüüp of Vanilla ice cream
One or twü of our Gü-ey Chocolate brownies
One or twü Cheeky puds
A generous handfül of grated chocolate
A dollop of whipped cream (Chantilly)
Twü spoonfüls of toasted flaked almonds

Assembly

In ür favourite bowl, scüüp a large dollop of chocolate and vanilla ice cream next to each other. Pop one of our scrümptious brownies (or twü if ü want to make it über chocolatey) in the microwave for 10 to 15 seconds or until Gü-ey. Break the brownies up into bite-sized chunks and sprinkle them onto the ice cream. Heat up ür Cheeky in the microwave for 20 seconds until liquidey and velvety. Pour evenly in ür bowl. Drüling yet? Next, dish out an ample spoonful of whipped cream on top of the sauce, add a sprinkle of toasted almond flakes and as a finishing touch, add gratings of ür favorite chocolate over ür heavenly pud creation.
Take ür biggest spoon and dig in!

check out our Gü-ey brownies and Cheeky chocolate pots

tart up a torte

a crunchy cherry kirsh sauce for our
Gü-ey Chocolate Fondant Torte

Seeing as it's cherry season... Cook a punnet of destoned cherries on a low heat with 75g granulated sugar, a knob of butter, and a generous splash of kirsch, allowing a syrup to form. Leave to cool and mix with a handful of oven-toasted pistachio nuts and crumbled ginger nut biscuits. Serve on the side of a Gü-ey Chocolate Fondant Torte, along with a dollop of crème fraiche for extra indulgence...

check out our Gü-ey Chocolate Fondant Torte