Servings: 15 portions
Equipment
- 1 Saucepan
- 1 Stovetop
- 1 Whisk
- 1 Immersion Blender
Ingredients
- 550 g Heavy Cream
- 50 g Granulated Sugar
- 55 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 2 g Kosher Salt
- 110 g Guittard Beyond Sugar Joie 61% Dark Couverture Chocolate Wafers Stevia and Erythritol
- 80 g Unsweetened Peanut Butter (optional)
Instructions
- Combine cream, Sweetener, Cocoa rouge, and salt into a saucepan and bring to a simmer. Pour over the chocolate, rest for 2 minutes.
- Stir well to combine, add peanut butter and emulsify with and immersion blender.
- Once cool, blend together equal parts of syrup and ice.