1 cup dark choc buttons
Pinch himalayan salt
1/2 tsp pink himalayan crystal salt
3 tbsp peanut butter
2 tbsp Natural Gelatin
1 tbsp Collagen Beauty
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, add the collagen and whip with the beaters for about a minute to fully combine.
4. Spoon into containers, jars or glasses to serve.