Method

• 1.
  Line a 1L (4-cup) terrine with plastic wrap, leaving enough overhanging the sides to cover the surface.
• 2.
  Melt milk chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Set aside to cool slightly. Transfer to the bowl of an electric mixer with the peanut butter. Beat on medium-low speed for 1-2 minutes to combine. Place milk and 1/4 teaspoon salt in a small pan over medium heat and bring to a simmer. Beating slowly, gradually add the milk to the chocolate mixture until combined. Beat for a further 5 minutes or until thick and creamy. In a separate bowl, whisk the cream to soft peaks, then fold into the chocolate mixture. Spread evenly into the prepared terrine. Freeze for 4 hours or until set.

• 3.
  Meanwhile, for the brittle, line a baking tray with baking paper, then spread peanuts over the centre. Combine the sugar and 1 cup (250ml) water in a small saucepan over medium-low heat, stirring until sugar dissolves. Increase heat to high, bring to the boil, then cook for 10-15 minutes until a golden caramel. Remove from heat and stir in the butter. Immediately pour over the peanuts, then set aside for 3 hours or until set.
• 4.
  Crush the peanut brittle with a rolling pin into 1cm pieces. Carefully invert the terrine onto a serving platter, gently pulling on the plastic wrap to remove terrine. Serve slices scattered with crushed peanut brittle and drizzled with melted dark chocolate.