Inspired first by the BTS dessert at Sydney restaurant House. And secondly by the traditional Spanish dessert of chocolate on bread with olive oil.
Dark chocolate smear:
Over a double-boiler, melt 100g of the highest percentage cocoa chocolate you can find. I used 85%.
Add a heaped tablespoon of thickened cream.
Stir through and cool. Refrigerate.
Take it out of the fridge well before serving so it liquefies.
Cut some brioche in to chunks and pan fry over a low-medium heat with a stack of butter. Try to avoid getting too much colour (the above picture shows what to avoid).
Roughly ground some peanuts with some coffee beans and some brown sugar. Roast in an oven until the nuts are cooked.
Once cool, ground further.
Either make your own chocolate ice cream (look for a recipe online) or buy some.
To assemble, smear some of the dark chocolate on a plate. Scatter some brioche. Add a generous scoop of the ice cream. Spoon over a teaspoon of the peanut mix. Drizzle over some good olive oil.
Serve it with a good imperial Russian stout or some pedro ximenez.