BITTERSWEET CHOCOLATE SEMIFREDDO
Provided by Molly O'Neill
Categories dinner, ice creams and sorbets, dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- In the top of a double boiler set over barely simmering water, combine the chocolate and 4 tablespoons of the butter. Cook, stirring occasionally, until the chocolate melts and the mixture is smooth. Remove from the heat and set aside. Whip the cream with the rum until soft peaks form. Cover and refrigerate. In the top of a double boiler, combine the egg whites, sugar and salt. Cook, whisking continually, until the mixture registers 140 degrees on a candy thermometer and remove from heat. Transfer the mixture to a bowl of an electric mixer and whip on a high speed until the meringue is completely cooled, about 20 to 25 minutes.
- Meanwhile, preheat the oven to 400 degrees. Place the hazelnuts in a heavy baking pan and roast until the skins crack and the nuts are lightly browned, about 10 minutes. Rub the nuts in a towel to remove the skins. Transfer the nuts to a food processor, add the remaining butter and process until a smooth paste is formed.
- Line a 2-quart loaf pan with plastic wrap. In a large bowl, combine the melted chocolate and the hazelnut paste. Fold in the whipped cream. Fold in 1/4 of the meringue, then the remainder. Scrape the mixture into the prepared pan, cover with a plastic wrap and freeze overnight.
- To serve, remove the top layer of plastic wrap, invert the loaf pan onto a platter and peel away the remaining plastic wrap. Slice into 1/2-inch slices and garnish with chocolate shavings.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 48 milligrams, Sugar 20 grams, TransFat 0 grams
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Miti Islam
[email protected]Amazing! I've made this a few times and it always comes out perfect.
Kulani Nkuna
[email protected]This is the best chocolate semifreddo I have ever had. It is so smooth, creamy, and chocolatey. I highly recommend this recipe.
Rajon Barua
[email protected]I wasn't sure how this would turn out, but I was pleasantly surprised!! It was a delicious dessert and it was easy to make too. Thank you for sharing this recipe.
Koddus Mondul
[email protected]Really nice subtle balance of semisweet chocolate. A welcome change from the usual dark chocolate.
Mary Mior
[email protected]I made this for a party and it was a hit! Everyone loved it. Would highly recommend giving it a try.
Leona Binondo
[email protected]This is a great recipe! I've made it several times and it always turns out well. It's a bit time-consuming to make, but it's worth it. So delicious. My family loves it!
gulamu khan gulamu
[email protected]This was an amazing dessert! I used a 9x13 pan and it turned out perfectly. The chocolate flavor was rich and decadent, and the semifreddo was the perfect texture - light and airy, yet still dense enough to be satisfying.