CHOC NUT OVERLOAD

METHOD

Thaw the desired amount of Van Dyck Hotcakes.

MASCARPONE

Mix together confectioners’ sugar with mascarpone.

Add lemon zest for an added tang.

SAUCE

In a stainless steel bowl over a pan of boiling water melt 300g of milk chocolate.

Add roughly chopped pistachio nuts .

Add a knob of butter for a glossy shine.

Take of the heat.

TO SERVE

Heat three Hotcakes per person.

Place one Hotcake on a plate.

Smear on a thin layer of sweetened mascarpone.

Drizzle with the sauce .

Add a few scoops of pistachio flavoured ice cream.

Repeat again starting with the hotcake.

Place the third hotcake on top.

Drizzle with the remaining chocolate sauce.

F.Y.I

This is a perfect desert to share between two.

CHOCO-LICIOUS!