adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Semifreddo
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
795 minutes
Decadent chocolate semifreddo with cookie crumb-almond topping - rich, smooth, and ultra indulgent.
Ingredients:
  • 0.25 cup chocolate wafer cookie crumbs
  • 0.25 cup toasted sliced almonds
  • 1 (4 ounce) bittersweet chocolate bar, chopped
  • 1 (4 ounce) bar semisweet chocolate, chopped
  • 3 large eggs
  • 0.33333334326744 cup white sugar
  • 0.25 teaspoon salt
  • 0.25 cup water
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon almond extract
Instructions:
  • Place a layer of plastic wrap in a 9x5-inch loaf pan, leaving 4 to 5 inches overhanging on all sides.
  • Combine cookie crumbs and almonds in a bowl, and set aside.
  • In a large bowl, combine the chopped bittersweet and semisweet chocolate and place a fine wire-mesh strainer on top; set aside.
  • Combine eggs, sugar, and salt in a medium bowl and whisk until thoroughly mixed.
  • In a small saucepan, gently heat 1/2 cup of cream and water until it simmers, for about 3 to 4 minutes. Gradually whisk this hot mixture into the eggs until fully incorporated. Return this mixture to the saucepan and use a candy thermometer. Cook over medium-low heat while stirring constantly until slightly thickened and the thermometer reaches 160 to 165 degrees F (70 to 74 degrees C), for about 4 to 5 minutes. Be careful not to let it boil.
  • Strain the mixture over the chocolate and discard any solids. Allow the chocolate mixture to sit for 5 minutes. Whisk until the chocolate is melted and smooth, then add vanilla and almond extracts. Let it cool completely for about 15 minutes.
  • Using an electric stand mixer with the whisk attachment, beat the remaining 1 1/2 cups of cream on medium-high speed until soft peaks form, which should take about 1 1/2 to 2 minutes.
  • Incorporate 1/3 of whipped cream into the chocolate mixture by whisking until fully combined. Then gently fold in the rest of the whipped cream using a rubber spatula until fully incorporated. Spread the mixture evenly in the pan and smooth it out with a small offset spatula. Sprinkle evenly with the cookie crumb mixture.
  • Wrap the cake tightly with excess plastic wrap, gently pressing down on the cookie crumb mixture. Freeze for 12 to 24 hours.
  • Carefully lift the semifreddo from the pan by using the plastic wrap as handles, and elegantly transfer it to a beautiful serving plate. Allow it to stand and settle for 15 minutes. Effortlessly slice the semifreddo into 8 perfect portions using a serrated knife dipped in hot water and wiped dry after each cut.

Similar Recipes