Frozen Chocolate Peanut Butter Terrine

As soon as I saw this recipe I knew I had to make it immediately. Amanda has been waiting and waiting for me to make this Devil’s Food White-Out Cake, the recipe for which I’ve had open on the kitchen table for about a week now, but she’ll just have to wait.

The original Martha Stewart Recipe was all chocolate. Sprinklebakes added the layer of whipped cream on top, which I thought was a necessary addition, but to give the whipped cream layer more body, I thought to add some Marshmallow Fluff would be key. Because I added the marshmallow fluff, I reduced the sugar in the topping to 1/8 cup. Wow. With the salty peanuts on top! Perfect.

Frozen Chocolate Peanut Butter Terrine

Adapted from, who adapted it from a Martha Stewart recipe. Adapted by Crafty Farm Girl, July, 2011.

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
1/8 cup sugar
1/2 cup Marshmallow Fluff
1 1/4 cups roasted, salted peanuts
Wax paper or parchment
Baking spray

1. Coat a 9×5-inch loaf pan with baking spray. I used a canola spray.

2. Line the pan with a long piece of waxed or parchment paper. I doubled mine over so it would be strong enough to lift out the terrine without tearing. Make sure there is enough 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.

7. Pour into prepared pan.

8. Whip remaining heavy cream, gradually adding the 1/8 cup sugar and vanilla until soft peaks form. Add the 1/2 cup of Marshmallow Fluff and beat until stiff peaks form.

9. 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.

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

11. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan (Note: I did not find this step necessary – mine just lifted out with a slight tug). Lift chocolate loaf out by gently tugging on the wax paper.

12. Peel paper off sides of terrine. Slice about 1 inch thick with a large warm chef’s knife heated up by running it under hot water, wiping the knife clean & re-heating between slices. I garnished mine with some grated chocolate. Plate and serve immediately.