banana & raspberry split with chocolate sauce

Cooking Directions

1. For the chocolate sauce, place Bulla Thickened Cream and brown sugar in a saucepan. Bring to the boil stirring until sugar has dissolved. Place chocolate in a heatproof bowl and pour over cream mixture. Stir until chocolate has melted and is smooth. Set aside to cool. Refrigerate until required.
2. To serve, peel and halve bananas. Arrange on serving plates with scoops of Bulla Chocolate Ice Cream, dollops of Bulla Dollop Cream, broken pretzels and raspberries. Finish with a drizzle of warmed chocolate sauce.