Dark Chocolate Semifreddo

Recipe by Roxanne J.R.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    ounces dark chocolate (60-70%)
  • 3
    tablespoons superfine sugar
  • 2
    eggs, separated (room temperature)
  • 8
    ounces cream
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DIRECTIONS

  • Melt the chocolate in the microwave in 30 second increments and stir well until melted. Set aside.
  • Whip the egg whites in a medium size bowl, until medium-stiff peaks. Whip the cream to soft peaks in another medium sized bowl.
  • Whip together the sugar and egg yolks in a large bowl, until pale. Scrape the chocolate into the bowl, and whip for several minutes until the mixture is very thick and smooth.
  • Fold in the egg whites and then the cream.
  • Scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.
  • To unmold onto a plate, dip the bottom of the mold into hot water and then run a knife around the sides. It should pop out easily.
  • Let sit at room temperature (after unmolding) for 15-20 minutes to soften before serving.
  • Note 1: If the yolks and chocolate seizes up on you, gently warm it in a bowl over simmering water and then add a bit of the whites and beat the heck out of it.
  • Note 2: You can use crushed cookies on the bottom for a crust or leave it plain.
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