Chocolate semifreddo is a delicious Italian dessert that is perfect for any occasion. It’s made with smooth, creamy chocolate that is frozen in a container, creating a creamy, yet slightly firm texture that is similar to ice cream. It’s a great dessert that can be enjoyed anytime, as it’s easy to make and doesn’t require a lot of time or effort. The chocolate semifreddo is made with a base of sweetened cream, cocoa powder, and sugar, and it is then mixed with melted dark or semi-sweet chocolate. Once the mixture is chilled, it is scooped into a container and frozen. When the semifreddo is served, it is usually garnished with a dusting of cocoa powder, chocolate shavings, or even some fresh fruit. The semifreddo is a great dessert that can be enjoyed any time of year, as it’s easy to make, and it’s equally delicious cold or at room temperature.
Ingredients
8 oz bittersweet chocolate, chopped fine
1 tbsp vanilla extract
3 large eggs
5 tbsp sugar
1/4 tsp fine salt
2 cups heavy cream
1/4 cup water
Method
Spray a loaf pan with cooking spray and line with plastic wrap leaving a 4 inch over hang on all sides.
Place chocolate into a heat proof bowl and set a strainer on top.
Whisk eggs, sugar, and salt in a medium bowl.
Heat 1/2 cup of heavy cream and water in a medium saucepan until just simmering.
Whisk eggs into the cream mixture and cook for 5 minutes, until thickened, on low heat. Do NOT let the mixture simmer. Stir often with a spatula.
Pour mixture through the strainer into the bowl containing the chocolate and let stand for 5 minutes or until chocolate is melted.
Whisk in vanilla and let cool completely, about 15-20 minutes.
Add the remaining 1 1/2 cups of heavy cream to a stand mixes with the whisk attachment.
Beat on low for 30 seconds, then medium for 30 seconds, and finally on high for 45-60 seconds until soft peaks form.
Combine whipped cream with chocolate mixture and mix with a rubber spatula until no streaks of cream remain.
Transfer mixture to loaf pan, smooth the top, and cover with plastic wrap. Freeze for at least 6 hours.
When ready to serve. Remove from freezer, peel back the plastic wrap. Invert semifreddo onto a plate and cut into 1 inch slices.
