Frozen Chocolate Peanut Butter Terrine

12 oz. bag of semisweet chocolate chips, or 12 oz. chocolate, chopped evenly

1 cup creamy peanut butter

2 1/2 cups heavy cream - divided

1 tsp. vanilla extract

1/4 cup sugar

1 1/4 cups roasted, salted peanuts

Wax paper or parchment

Baking spray

1. Coat a 9x5-inch loaf pan with baking spray.  I used a canola spray.

2. Line the pan with a long piece of waxed paper.  Make sure there is enough wax paper to hang over each end of the length of the pan.  Press the paper to the sides of the pan allowing the oil to adhere the paper to the sides. 

3. In a medium bowl, whip 1 ¼ cups of the heavy cream with an electric mixer until stiff peaks form. Set aside.

4. Melt chocolate – you can do this in the microwave at 30 second intervals, or over a double boiler.  I used the microwave.  

5. Stir peanut butter into the hot melted chocolate until the peanut butter has melted and the mixture is consistent.  Let mixture cool slightly.

6. Gently fold together chocolate mixture and whipped cream.  Pour into prepared pan.

7. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form.

8. Top chocolate layer with sweetened whipped cream.   Spread evenly with an off-set spatula.  Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips.   Pick up the loaf pan and drop it once on the counter to settle the layers.

9. Wrap tightly in plastic. Freeze for 3 hours.

10. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan.  Lift chocolate loaf out by gently tugging on the wax paper.  Slice about 1 1/2 inch thick with a large chef’s knife, wiping the knife clean between slices.