Chocolate Semifreddo

Chocolate Semifreddo

  Chocolate lovers, look no further for the smoothest frozen dessert in the book. Always use high-quality chocolate and choose the percent of cocoa solids, from semisweet (around 55 percent) to bittersweet (upwards of 70 percent), based on your taste.
Chocolate Semifreddo

Ingredients :

  1. 1 cup cold heavy cream
  2. 4 large egg yolks, at room temperature
  3. 1⁄2 plus 1⁄3 cup sugar
  4. 1⁄4 cup whole milk
  5. 6 ounces semisweet or bittersweet chocolate, finely chopped
  6. 1 teaspoon vanilla extract
  7. 2 large egg whites
  8. 1⁄4 teaspoon salt
  9. 1⁄2 teaspoon cream of tartar

Instructions :

1. Line a 1-quart (4 × 9 × 21⁄4-inch) loaf pan with plastic wrap and place it in the freezer while you prepare the components of the semifreddo.
2. Beat the cream in a medium bowl with an electric mixer at high speed until dou - bled in volume, airy and smooth, but not stiff at all. Set aside at room temperature away from the stove’s heat.
3. Bring about 3 inches water to a boil in a large saucepan set over high heat. Re - duce the heat so that the water simmers gently. Clean and dry the mixer’s beaters.
4. Place the egg yolks and the 1⁄2 cup sugar in a medium bowl that will eventually fit securely over the saucepan with the simmering water. Beat with an electric mixer at medium speed off the heat until thick and smooth, about 1 minute. Then add the milk, place the bowl over the saucepan, and continue beating, scraping down the sides of the bowl with a rubber spatula to prevent the yolks from scrambling at the edges, until the mixture is thick enough to make glossy little mounds when the beaters are turned off, raised out of it, and the mixture itself dribbles back into the bowl, about 6 minutes. Remove the bowl from the heat (but keep the water boiling). Stir in the chocolate and vanilla until smooth. Set aside.

Other recipes Gelato : Here
Resoure : The Ultimate Frozen Dessert Book
Share the post