Prep 2 hrs
Cook 45 mins
Use high quality chocolate. Way too labor-intensive for me, but someone I know wants to try it. Good luck.
- 1 cup cold heavy cream
- 4 large egg yolks, at room temperature
- 1⁄2 cup sugar, plus
- 1⁄3 cup sugar
- 1⁄3 cup whole milk
- 6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- Line a 1 quart (9x4x2 inch) loaf pan with plastic wrap and place it in the freezer while you prepare the semifreddo.
- Beat the cream in a bowl with an electric mixer at high speed until doubled in volume, airy, and smooth, but not stiff at all.
- Set aside at room temperature away from the stove’s heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat.
- Decrease heat so that the water simmers gently; clean and dry the mixer’s beaters.
- Place the egg yolks and the ½ 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.
- Clean the beaters again; place the egg whites, salt, and remaining 1/3 cup sugar in another bowl, set it over the simmering water, and beat until foamy, about 1minute.
- Add in the cream of tartar and continue beating, scarping down the sides of the bowl, until thick and shiny, about like Marshmallow Fluff—about 3 minutes.
- Remove the bowl from the heat—be careful of the escaping steam—and beat at room temperature, about 2 minutes.
- Fold about half the egg-white mixture into the chocolate mixture with a rubber spatula until smooth, then fold in the remainder of the egg-white mixture.
- Gently fold in the whipped cream just until there are no white streaks visible.
- Remove the prepared loaf pan from the freezer and pour this mixture into it; spread with a rubber spatula until smooth; do not press down.
- Freeze until set, 6-8 hours; wrap the pan in plastic wrap to prevent its contamination by freezer odors; store in the freezer for up to 2 weeks.
- To serve: place the loaf pan upside down on a cutting board or a serving platter; gently rock it back and forth until the semifreddo pops free, holding on to the plastic wrap to release the semifreddo.
- Remove the pan and all plastic wrap; slice into 1-inch thick slices to serve on individual plates.