Whip 300 ml double cream with 40 g icing sugar and a tsp vanilla extract until stiff, the mix in 150 g
smooth peanut butter. Melt 100 g chocolate, broken into small pieces, in a microwave oven (or in a baine marie),
let cool slightly and stir into the cream mixture. Spoon into glass serving dishes and chill until set.
Serve garnished with roasted unsalted chopped peanuts.