Beat the cream cheese base: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until it looks pale and fluffy — you’ll see it turn from a dense block into a soft, airy cloud with tiny peaks forming around the edges.

Add the peanut butter and cream: Pour in the smooth peanut butter, double cream, icing sugar, and vanilla extract. Beat again on medium speed until everything is fully combined. The mixture should be thick but silky, with a glossy sheen on the surface and no streaks of white remaining.

Make the chocolate drizzle: Place the chopped dark chocolate and coconut oil in a small microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the chocolate is fully melted and runs off the spoon in a smooth, shiny ribbon. You’ll smell the rich cocoa notes as it melts.

Layer the bowls: Spoon the peanut butter cream mixture evenly into four serving bowls or small glasses. Use the back of the spoon to create a gentle swirl on top — this helps the chocolate drizzle settle into little pockets.

Drizzle and top: Drizzle the melted chocolate over each bowl in a zigzag pattern. Immediately scatter the chopped salted peanuts over the top while the chocolate is still wet so they stick. Add a small dollop of chocolate hazelnut spread in the centre if you’re using it.

Finish with salt and chill: Sprinkle a tiny pinch of flaky sea salt over each bowl — this brings out the sweetness and cuts through the richness. For a firmer, mousse-like texture, pop the bowls in the fridge for 30 minutes. If you’re in a rush, they’re perfectly lovely eaten straight away.