Peanut Butter & Chocolate Semifreddo recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Temple Court›Peanut Butter & Chocolate Semifreddo Recipe

Peanut Butter & Chocolate Semifreddo Recipe

Inspired by Temple Court
Time3h
Serves8

Chocolate Sorbet & Peanut Brittle

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Ingredients

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Chocolate Sorbet

Peanut Brittle

Semifreddo Assembly

Method

Chocolate Sorbet

  1. 1

    Prepare the Base

    In a saucepan, combine water, sugar, cocoa powder, and salt. Heat over medium heat, stirring until the mixture is smooth and the sugar is dissolved.

  2. 2

    Cool and Freeze

    Remove from heat and stir in the vanilla extract. Let cool completely, then pour into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Peanut Brittle

  1. 3

    Cook the Mixture

    In a saucepan, combine sugar and corn syrup. Cook over medium heat, stirring until the sugar dissolves and the mixture comes to a boil. Add peanuts and continue to cook, stirring frequently until the mixture turns golden brown.

  2. 4

    Finish the Brittle

    Remove from heat and stir in butter, baking soda, and vanilla. Pour onto a greased baking sheet and let cool completely. Once cool, break into pieces.

Semifreddo Assembly

  1. 5

    Mix and Layer

    In a large bowl, whip the cream until stiff peaks form. Gently fold in the peanut butter until combined. In a serving dish, layer the whipped peanut butter mixture with chocolate sorbet and chopped peanut brittle.

  2. 6

    Freeze

    Cover and freeze for at least 4 hours or until solid. Serve in slices with extra peanut brittle on top.

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