Indulge in a symphony of flavors with our exquisite Peanut Butter Chocolate Semifreddo, a frozen dessert that tantalizes your taste buds with its rich, creamy texture and delectable combination of peanut butter and chocolate. This no-churn semifreddo is surprisingly easy to make, requiring no special equipment or complicated techniques. Simply whip up a mixture of peanut butter, cream, sugar, and vanilla extract, then fold in whipped cream and melted chocolate. Pour the luscious mixture into a loaf pan and freeze until firm. The result is a frozen treat that is both light and airy, yet satisfyingly rich and decadent.
Prepare to be amazed by our collection of irresistibly delicious recipes featured in this article. Embark on a culinary journey as we introduce you to culinary gems such as:
- **Peanut Butter Chocolate Semifreddo:** The star of the show, this frozen dessert captivates with its luscious peanut butter and chocolate flavors, perfectly balanced in a creamy, airy texture.
- **Chocolate Sauce:** Elevate your semifreddo experience with a drizzle of our rich and decadent chocolate sauce, adding an extra layer of chocolatey indulgence.
- **Peanut Butter Sauce:** Drizzle this luscious peanut butter sauce over your semifreddo for an explosion of peanut buttery goodness, creating a harmonious blend of flavors.
- **Whipped Cream:** Top off your semifreddo with a dollop of freshly whipped cream, adding a touch of lightness and creaminess to every bite.
- **Chocolate Shavings:** Garnish your semifreddo with delicate chocolate shavings, creating an elegant and visually appealing presentation.
Whether you're a seasoned home cook or a novice in the kitchen, these recipes are carefully crafted to guide you through each step, ensuring success in creating a dessert that will impress your family and friends. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with our Peanut Butter Chocolate Semifreddo and its accompanying recipes.
CHOCOLATE-PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN
Italian for "half-cold," a semifreddo has the lush texture of a frozen mousse. Our version is even airier, thanks to the meringue folded into the all-American combo of dark chocolate and peanut butter. Peanutty caramel corn strewn over the top adds just the right amount of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15h25m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Caramel Corn: Preheat oven to 225 degrees. In a large heatproof bowl, sprinkle peanuts over popcorn.
- In a saucepan, bring brown sugar, butter, corn syrup, and salt to a boil over medium-high heat, stirring, until smooth and combined. Cook until darkened slightly and fragrant, about 3 minutes more. Remove from heat; immediately stir in baking soda and vanilla. Pour over popcorn mixture, stirring to evenly coat. Transfer to a parchment-lined rimmed baking sheet.
- Bake 1 hour. Let cool completely. Break into bite-size pieces and serve, or store in an airtight container at room temperature up to 3 days. (Makes 10 cups.)
- Semifreddo: Line the bottom and sides of a standard 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on long sides. In a large heatproof bowl, combine chocolate, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. In another large heatproof bowl, combine peanut butter and remaining 1/2 teaspoon vanilla and 1/4 teaspoon salt. In a saucepan, bring cream to a boil. Remove from heat; immediately divide cream evenly between bowls. Let stand 5 minutes, then stir each mixture until smooth. Let cool until thickened slightly, about 15 minutes.
- Combine egg whites and sugar in the heatproof bowl of an electric mixer set over (not in) a pot of simmering water. Beat constantly until sugar dissolves and mixture is warm to the touch (it should feel smooth when rubbed between fingers), 2 to 3 minutes. Remove from heat, then transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Increase speed to high; continue beating until stiff, glossy peaks form and bowl no longer feels warm to the touch, 7 to 9 minutes.
- Divide meringue evenly between chocolate and peanut-butter mixtures; gently fold into each until thoroughly combined and no white streaks remain. Transfer half of chocolate mixture to prepared loaf pan; smooth top with an offset spatula. (Refrigerate peanut-butter mixture and remaining chocolate mixture until ready to use.) Freeze until thickened slightly, about 15 minutes. Pour peanut-butter mixture into pan, smoothing top; freeze 15 minutes. Pour remaining chocolate mixture over peanut-butter mixture and smooth top. Gently fold plastic-wrap overhangs over semifreddo to cover. Freeze until firm, at least 12 hours and up to 3 days.
- Remove semifreddo from freezer 10 minutes before serving. Remove plastic from top, flip pan onto a chilled serving platter or cutting board, and lift pan from plastic. Remove plastic and slice semifreddo crosswise into 1-inch pieces. Serve, with caramel corn. Semifreddo can be stored, covered, in freezer up to 3 days.
PEANUT BUTTER-CHOCOLATE SEMIFREDDO
The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
- In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
- In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
- Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.
Nutrition Facts : Calories 666 g, Fat 48 g, Fiber 3 g, Protein 15 g
Tips:
- Use high-quality chocolate. The chocolate is the star of this recipe, so it's important to use a good-quality chocolate that you enjoy the taste of. A dark or semisweet chocolate with a cocoa content of at least 70% is a good choice.
- Make sure the peanut butter is smooth. If your peanut butter is chunky, it will make the semifreddo grainy. If you have chunky peanut butter, you can smooth it out by processing it in a food processor or blender.
- Chill the mixture thoroughly before churning. This will help the semifreddo set up properly and give it a smooth, creamy texture.
- Don't over-churn the semifreddo. If you churn the semifreddo too long, it will become icy and grainy. Churn the semifreddo just until it is thick and creamy, about 20-25 minutes.
- Let the semifreddo ripen before serving. This will allow the flavors to meld and develop. Let the semifreddo ripen in the freezer for at least 4 hours, or overnight.
Conclusion:
Peanut butter chocolate semifreddo is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover peanut butter and chocolate, and it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give peanut butter chocolate semifreddo a try. You won't be disappointed!
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