Dark Chocolate Semifreddo Recipe
4 oz dark (60-70%) chocolate
3 tbsp super fine sugar
2 eggs, separated (room temperature)
8 oz cream
1. Melt the chocolate in the microwave in 30 second increments and stir well until melted. Set aside.
2. Whip the egg whites in a medium size bowl, until medium-stiff peaks. Whip the cream to soft peaks in another medium sized bowl.
3. 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.
4. 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.
Makes 4-6 servings
Note: I used some devils chocolate cake crumbs for the bottom. You can also use crushed cookies, or leave it plain.
Note 2: I served it with my “half-assed raspberry sauce.” About 1/2 c frozen raspberries, a tbsp or so of both sugar and water, microwaved for 1-2 minutes and strained. Easy Peasy.
Note 3: If the yolks and chocolate siezes 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.
(sourced from: http://www.ishotthechef.com/2008/08/18/whip-it-good/)