Peanut butter semifreddo with Emelia molasses and chocolate

Put the milk, Emelia molasses and Emelia peanut butter in a saucepan. Mix well until the ingredients are incorporated into a mixture, in a ganache. Leave the mixture aside to come to room temperature. Put the couverture, water and almonds in a saucepan.
Mix well until all the ingredients melt and you have a uniform mixture. Leave the chocolate mixture aside to come to room temperature. Beat the cream into whipped cream with a hand mixer Add 2/3 of the peanut butter ganache to the whipped cream and mix well until you have a homogeneous mixture. 🌀Fill the silicone mold with this mixture up to the middle and add spoonfuls of the peanut butter ganache and the chocolate mixture.

🌀We repeat the same process and finally with a chop stick or a fork we gently mix the mixture.

🌀Transfer to the freezer and freeze for 12 hours (overnight)

🌀Before serving, take our dessert out of the freezer and let it stand on the kitchen counter for 15 minutes.

🌀🌀🌀Then cut into pieces and serve. ✌️✌️🤞🏻🤞🏻Good luck!!!