Reviews (1) Add Rating & Review 191 Ratings 5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15 Martha Stewart Member Rating: 5 stars 11/19/2013 Though the chocolate sauce recipe is a disaster (think muddy water), the rest of this is amazing!! I just used hershey's chocolate sauce instead. Eat small slices because this is very rich!
Back to Peanut Butter-Chocolate Semifreddo All Reviews for Peanut Butter-Chocolate Semifreddo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 40 mins Servings: 10 med105744_0710_des009c.jpg
Ingredients Ingredient Checklist 2 cups whole milk 1 1/2 cups sugar 2 cups creamy peanut butter (not natural) 4 ounces semisweet chocolate chips (3/4 cup) 2 cups heavy cream 1 teaspoon pure vanilla extract
Cook’s Notes Change it up: Omit step 2 and use 1 cup prepared caramel sauce or dulce de leche in place of the chocolate mixture.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 40 mins Servings: 10 med105744_0710_des009c.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 40 mins Servings: 10
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 10
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 10
10
med105744_0710_des009c.jpg
med105744_0710_des009c.jpg
Ingredients
Ingredients
- 2 cups whole milk 1 1/2 cups sugar 2 cups creamy peanut butter (not natural) 4 ounces semisweet chocolate chips (3/4 cup) 2 cups heavy cream 1 teaspoon pure vanilla extract
Directions
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.
Cook’s Notes Change it up: Omit step 2 and use 1 cup prepared caramel sauce or dulce de leche in place of the chocolate mixture.
Cook’s Notes
Change it up: Omit step 2 and use 1 cup prepared caramel sauce or dulce de leche in place of the chocolate mixture.
Reviews (1)
Add Rating & Review 191 Ratings 5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15
Martha Stewart Member Rating: 5 stars 11/19/2013 Though the chocolate sauce recipe is a disaster (think muddy water), the rest of this is amazing!! I just used hershey's chocolate sauce instead. Eat small slices because this is very rich!
Reviews (1)
Add Rating & Review 191 Ratings 5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15
Add Rating & Review
191 Ratings 5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15
191 Ratings 5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15
191 Ratings 5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15
5 star values: 35 4 star values: 32 3 star values: 61 2 star values: 48 1 star values: 15
Martha Stewart Member Rating: 5 stars 11/19/2013 Though the chocolate sauce recipe is a disaster (think muddy water), the rest of this is amazing!! I just used hershey's chocolate sauce instead. Eat small slices because this is very rich!Martha Stewart Member
Rating: 5 stars 11/19/2013
Though the chocolate sauce recipe is a disaster (think muddy water), the rest of this is amazing!! I just used hershey’s chocolate sauce instead. Eat small slices because this is very rich!
Rating: 5 stars
All Reviews for Peanut Butter-Chocolate Semifreddo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peanut Butter-Chocolate Semifreddo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
