Easter Sundae Interlude

You’ll forgive me for the pun once I share the recipe for this Easter-themed chocolate sundae with you. It combines the tart juicyness of pears with chocolate liqueur and malted chocolate.

Green & Blacks chocolate ice cream has a slightly malted flavour and goes particularly well here. My favourite chocolate liqueur is the Mozart one but I had an unopened bottle of Bailey’s limited edition chocolate liqueur here instead, so that’s what I used (and can report that it was very tasty in this context indeed).

You need pear quarters in fruit juice (or halves, then cut them to smaller pieces yourself), chocolate ice cream, chocolate liqueur (chocolate sauce if making for kids or alcohol-free friends), good-quality whipped cream, something crunchy on top (I used edible golden flakes to evoke the colours of white daffodils) and some kind of chocolate wafer (mine was a Malteaster Bunny because Easter Sunday).

1. Pick out four pear quarters from the juice, drain, place in a fanned shape at the bottom of the sundae glass.
2. Pour chocolate liqueur or sauce on top until the pears are covered
3. Add two scoops of chocolate ice cream
4. Add whipped cream
5. Add gold flakes and bunny

Regular readers know that I have a bit of a thing about ice cream (we do go to Fortnum’s on the perfume tours a lot and I enjoy making sundaes for visitors). Here’s a lemon meringue recipe if you’re looking for more.

Happy Easter!

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