whole milk
Senior Cook
I had some extra peanut brittle and so I thought I'd use it to coat some truffles; however, after the smell of the peanuts were so strong I thought they'd take away from the chocolate, so I decided not to. Now I'm thinking to either mix it in ice cream or use it as a topping.
Any suggestions on what flavour base would suit ground peanut brittle?
Any suggestions on what flavour base would suit ground peanut brittle?