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Peanut butter and milk chocolate terrine with peanut brittle
Peanut butter and milk chocolate terrine with peanut brittle
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Prep Time:
245 minutes
Cook Time:
35 minutes
Total Time:
280 minutes
Indulgent peanut butter and milk chocolate terrine with a peanut brittle topping, a showstopper dessert for any dinner party.
Ingredients:
  • 300g milk chocolate
  • 140g peanut butter
  • 180ml milk
  • 600ml thickened cream
  • 50g dark chocolate, melted, cooled
  • 300g peanuts
  • 440g caster sugar
  • 75g unsalted butter
Instructions:
  • Wrap the terrine with plastic, ensuring there is enough excess to cover the surface.
  • To begin, melt milk chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth and set aside to cool slightly. Combine with peanut butter in an electric mixer. Meanwhile, heat milk with salt until simmering. Slowly add to the chocolate mixture while beating. Once combined, beat for 5 minutes until thick. In another bowl, whisk cream to soft peaks and fold into the chocolate mixture. Spread into a prepared terrine and freeze for 4 hours until set.
  • Prepare the brittle by lining a baking tray with baking paper and spreading peanuts in the center. In a small saucepan over medium-low heat, dissolve sugar in 1 cup (250ml) water, then bring to a boil. Cook until a golden caramel forms, about 10-15 minutes. Remove from heat, stir in the butter, and pour over the peanuts. Let it cool and set for 3 hours before serving.
  • Using a rolling pin, crush the peanut brittle into 1cm pieces. Invert the terrine onto a serving platter, gently pulling on the plastic wrap to release it. Serve slices topped with crushed peanut brittle and a drizzle of melted dark chocolate.

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