Peanut Butter and Milk Chocolate Terrine with Peanut Brittle

This rich, decadent chocolate dream dessert is a real treat- made with fresh peanut butter and almond milk made in the NutraMilk - Its a no-bake dessert that can be made ahead of time for all your chocolate and peanut butter fans. Enjoy!

INGREDIENTS

For terrine

• 300g milk chocolate
• 1/2 cup (140g) peanut butter made with the NutraMilk
• 3/4 cup (180ml) plant-based milk made with the NutraMilk (I used almond milk)
• 600ml thickened cream
• 50g dark chocolate, melted, cooled

For peanut brittle

• 2 cups (300g) roasted unsalted peanuts
• 2 cups (440g) caster sugar
• 75g unsalted butter

For peanut butter

• 2 cups (275g) peanuts (untoasted, unsalted)
• pinch salt (optional)

INSTRUCTIONS

• Start by making the peanut butter
  • Place peanuts in the NutraMilk container.
  • Press Butter cycle, set for 2-3 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Set aside ½ cup of peanut butter for recipe and store the rest for later use.

• Line a 1L (4-cup) terrine with plastic wrap, leaving enough overhanging the sides to cover the surface.
• 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.

• 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.

• 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.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Delicious.