peanut butter semifreddo with Chocolate Brownie, Chocolate Fudge, Sea Salt and Caramel Corn

Recipe by Matthew O'Connor, Executive Chef, Bonnie Briar Country Club, Larchmont, New York, USA

​Ingredients

Peanut Butter Semifreddo
(Yields 10 4oz Portions)
•    9 Egg Yolks
•    ½ cup plus 2 tbsp Sugar
•    ¼ cup water
•    ¾ cup Peanut Butter
•    ¼ teaspoon Kosher Salt
•    ¾ teaspoon Vanilla Extract
•    1 ½ cups Heavy Cream (whipped to soft peaks and kept cold)

Double Chocolate Brownies
(Yields 10, 3 inch round cut outs)
•    4 ounces Unsalted Butter
•    6 ounces Valhrona Dark Chocolate
•    1 ½ cups Sugar
•    3 Eggs (large)
•    ¼ cup Cocoa Powder (unsweetened)
•    ½ teaspoon Kosher Salt
•    ½ cup plus 2 Tablespoons All-Purpose Flour

Chocolate Fudge Sauce
(Yields 2 cups)
•    2 ¼ ounces Valhrona Dark Chocolate
•    2 Tablespoons Unsalted Butter
•    1 ½ Tablespoons Light Corn Syrup
•    ¾ cup Heavy Cream
•    1 ⅓ cup Dark Brown Sugar
•    ½ teaspoons Vanilla Extract
•    ¼ teaspoon Kosher Salt

Garnish
•    1 bag Cracker Jacks (or any caramel popcorn)
•    3 ounces Crispy Gold Chocolate Pearls
•    Edible Gold Leaf

Preparation

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. 

The Clubhouse at Bonnie Briar Country Club, Larchmont, New York, USA