A rich and indulgent twist on the Easter classic
- Serves 6
- Less than 15 minutes
Ingredients List
- 1 cup (250ml) cream
- 300g dark chocolate, chopped
- 6 PnP chocolate or traditional hot cross buns
- Butter, for toasting
- 6 generous scoops PnP Tin Roof dairy ice cream
- ¼ cup (60ml) almonds, roughly chopped and toasted
- ¼ cup (60ml) chocolate shavings
Method
- For the chocolate ganache, heat the cream until it just starts to bubble.
- Place the chocolate in a bowl and pour the hot cream over the chocolate.
- Mix until smooth and melted.
- Cut open the hot cross buns, butter insides and toast in a pan until golden. Cool.
- Fill the hot cross buns with scoops of Tin Roof ice cream. Top with chocolate ganache, almonds and chocolate shavings.
