3 tbsp peanut butter
1 cup The Wholefoods Pantry Dark Choc Buttons
Pinch The Wholefood Pantry Himalayan Salt
2 tbsp Natural Gelatin
1/2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt
1. Whip the cream with electric beaters until thickened, but making sure that it is not over-worked, it should start to hold shape but not forming stiff peaks.
2. Meanwhile melt the dark choc buttons over a double boiler (a bowl popped on top of a saucepan of simmering water) and melt. This should only take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter and salt. Stir until fully incorporated.
3. Pop the chocolate mixture straight into the cream and whip with the beaters for about a minute to fully combine.
4. Spoon into containers, jars or glasses to serve.