Chocolate Semifreddo
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Description
This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.
Ingredients
- ¼ cup chocolate wafer cookie crumbs
- ¼ cup toasted sliced almonds
- 1 (4 ounce) bittersweet chocolate bar, chopped
- 1 (4 ounce) bar semisweet chocolate, chopped
- 3 large eggs
- ⅓ cup white sugar
- ¼ teaspoon salt
- 2 cups heavy cream, divided
- ¼ cup water
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Directions
- 1. Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
- 2. Stir cookie crumbs and almonds together in a bowl. Set aside.
- 3. Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
- 4. Whisk eggs, sugar, and salt together in a medium bowl until well combined.
- 5. Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
- 6. Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
- 7. Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
- 8. Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
- 9. Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
- 10. Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.
Nutrition Facts
serving: 8 servings
calories: 451.3 kcal
carbohydrates: 29.6 g
protein: 6.4 g
saturated fat: 20 g
cholesterol: 151.9 mg
sodium: 142.9 mg
fiber: 2.5 g
sugar: 23.3 g