Chocolate & Peanut Butter Eton Mess
Less than 15'
500g FAGE Total
100g extra dark chocolate
3 tbsp agave nectar
100g unsweetened chunky peanut butter
4 tbsp frangelico, amaretto or coffee liqueur
3 meringue nests, broken
25g unsalted roasted peanuts, crushed
Gold flakes or dust, optional
- Place the chocolate in a food bag with the agave nectar and 3 tbsp water. Seal the bag and put in a bowl of hot water for a few minutes until melted.
- Mix the peanut butter with the liqueur and 1 tbsp water until smooth. Divide the yoghurt into two bowls, add half the chocolate mixture to one and the peanut butter mixture to the second. Ripple each a few times. Spoon a little chocolate sauce onto 4 plates or serving glasses. Spoon the two mixtures onto the plates, scattering a few meringue pieces between the layers. Scatter with peanuts and a few gold flakes and serve immediately.