1. Soak the gelatin sheets in a bowl of cold water.

2. In a saucepan, bring the cream to a boil over medium heat.

3. Remove from heat at the first boil, then add the chocolate and peanut butter. Wait 1 minute before mixing with a whisk, until the mixture is smooth and homogeneous.

4. In another saucepan, bring the milk and brown sugar to a boil.

5. Remove from heat and add the drained gelatin sheets, mixing well.

6. Add the cream-chocolate-peanut butter mixture to the milk and mix well.

7. Divide the preparation into oiled pots, then refrigerate for at least 3 hours or until the preparation is set.