Peanut Butter Semifreddo with Brownie
Peanut Butter Semifreddo
(Yields 10 4oz Portions)
- 9 Egg Yolks
- ½ C plus 2 TBSP Sugar
- ¼ C water
- ¾ C Peanut Butter
- ¼ tsp Kosher Salt
- ¾ tsp Vanilla Extract
- 1½ C Heavy Cream (whipped to soft peaks and kept cold)
Double Chocolate Brownies
(Yields 10, 3 inch round cut outs)
- 4 oz Unsalted Butter
- 6 oz Valhrona Dark Chocolate
- 1½ C Sugar
- 3 Eggs (large)
- ¼ C Cocoa Powder (unsweetened)
- ½ tsp Kosher Salt
- ½ C plus 2 TBSP All-Purpose Flour
Chocolate Fudge Sauce
(Yields 2 cups)
- 2¼ oz Valhrona Dark Chocolate
- 2 TBSP Unsalted Butter
- 1½ TBSP Light Corn Syrup
- ¾ C Heavy Cream
- 1⅓ C Dark Brown Sugar
- ½ tsp Vanilla Extract
- ¼ tsp Kosher Salt
Garnish
- 1 bag Cracker Jacks (or any caramel popcorn)
- 3 oz Crispy Gold Chocolate Pearls
- Edible Gold Leaf
Peanut Butter Semifreddo
- In a standing mixer with the whip attachment, whip the egg yolks on medium-high speed with 2 Tablespoons of the sugar.
- Combine the remaining sugar and water in a pot, and cook the sugar to the soft ball stage (234-240 °F) measuring this with a candy thermometer.
- Once the syrup is at the proper temperature start to whip the egg yolks again and slowly pour the hot sugar syrup into the whipping egg yolks. Once all the syrup is added, continue to whip until the bottom of the bowl feels entirely cool to the touch.
- Combine the egg yolk mixture with the kosher salt, vanilla extract, and peanut butter. Stir ⅓ of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream in gently so that the mousse stays fluffy.
- Portion the semifreddo into round 4-ounce flexible silicone molds, wrap tightly and freeze for service.
Double Chocolate Brownies
- Preheat oven to 350 °F.
- Line a 9-inch round baking pan with parchment paper.
- Melt the butter and chocolate in a double boiler stirring until smooth. Remove the mixture from the heat, whisk in the sugar, eggs, cocoa, and salt. Fold in the flour gently until just combined.
- Pour the batter into the prepared pan and bake until set. Check doneness with a toothpick or knife about 35 minutes. Let cool in the pan and then remove. Chill for 1 hour before cutting.
- Cut the brownies with a 3 inch round cutter and store at room temperature for service.
Chocolate Fudge Sauce
- Melt the chocolate, butter and corn syrup over low heat. Add the cream and sugar and bring to a boil. Turn down the heat and allow to simmer for 5 minutes until it thickens.
- Remove the sauce from the heat and add the vanilla extract and kosher salt.
- Let the sauce cool slightly, place into a squeeze bottle and hold in a warm place for assembly.
Assembly
- Place a round brownie in the center of each plate.
- Unmold the semifreddo and place on top of the brownie.
- Sprinkle the top of the semifreddo with sea salt.
- Drizzle some of the chocolate fudge sauce over the top of the semifreddo and then a nice round of sauce at the base of the brownie.
- Top the semifreddo with the gold chocolate pearls and cracker jacks, sprinkle a few more cracker jacks into the chocolate sauce on the base of the plate.
- Lastly, top with edible gold leaf and serve immediately.