Chocolate, peanut and malt recipe by Matt Gillan

Matt Gillan

Matt Gillan

30th June 2014
Matt Gillan

Chocolate, peanut and malt recipe by Matt Gillan

Chocolate, peanut and malt recipe by Matt Gillan The Pass South Lodge photography by John Arandhara-Blackwell


  • Chocolate
  • 250g Double cream
  • 250g Full fat milk
  • 350g 53% chocolate
  • 75g 85% dark chocolate
  • 75g butter
  • 100g egg yolk
  • 50g sugar
  • Peanut ice cream
  • 600g full fat milk
  • 90g caster sugar
  • 30g milk powder
  • 60g pro crema 100
  • 200g salted peanuts
  • Malt crumbs
  • 4 slices malted brown bread, toasted
  • 2 tablespoons malt extract
  • 3 tablespoons demarera sugar
  • Malt reduction
  • 300g Malt extract
  • 300g water
  • 50g caster sugar
  • Coffee cream cheese
  • 250g Philadelphia cream cheese
  • 75g icing sugar
  • 10g ground coffee


Heat the cream and milk
Put the 2 chocolates and butter into a bowl
Mix the egg yolk and sugar together
Pour the cream over the egg and put back into the pan
Heat gently and cook to 85°c stirring constantly
Pour over the chocolate and whisk until the chocolate has melted
Pour into moulds and chill until set
Peanut ice cream
Heat a little of the milk with the sugar until dissolved
Put everything into a blender and blend until smooth
Pour straight into pacojet beaker.
Freeze and churn as required.
Malt crumbs
Put the toast in a blender and blend until it turns to breadcrumbs
Add the sugar and malt extract and blend until mixed
Put onto a baking tray and bake until golden, mixing occasionally
Leave to cool and firm up.
Malt reduction
Combine all ingredients in a pan
Bring to the boil and reduce to a syrup
Chill and bottle
Coffee cream cheese
Mix everything together

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