Difficulty: Easy
Sprinkle the raisins with rum and let them macerate. In a small non-stick pan, toast the almonds, walnuts, and pistachios dry for a few minutes without browning, then spread on absorbent paper to cool.
Warm the chocolate sauce in the microwave or a small saucepan.
Spread the hot chocolate sauce on four serving plates. Place one scoop of vanilla ice cream and two scoops of pistachio ice cream in the center of each.
Scatter the rum-soaked raisins and toasted nuts over the top.
Serve immediately for the best texture and flavor.
Chef Hubert's culinary tips: This elegant dessert draws from classic French mendiants, combining creamy ice creams with crunchy nuts and warm chocolate for a luxurious finish.
