Dark Chocolate Semifreddo

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READY IN: 25hrs
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl.
  • Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour.
  • Beat egg whites and 1/4 tsp salt until soft peaks form.
  • Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer.
  • While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks.
  • Beat chilled chocolate mixture until soft peaks form.
  • Fold in meringue, leaving some streaks of white.
  • Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving.
  • Whip remaining 1 c heavy whipping cream to serve on top.
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