Line a 2-litre capacity bowl with cling wrap.
Carefully line the mould with chocolate bar slices.
Mix ice cream and peanut brittle until well combined.
Spoon into chocolate-lined mould.
Freeze until solid.
Heat cream to just below boiling point and remove from heat.
Add chocolate and salt, whisk until completely smooth and glossy.
Unmould bombe and place on a serving platter.
Spoon over chocolate sauce and dust in cocoa.
