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Mocha Semifreddo
Mocha Semifreddo
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Prep Time:
10 minutes
Cook Time:
4 minutes
Total Time:
498 minutes
Chef John's quick mocha semifreddo: Rich, custardy ice cream without a machine.
Ingredients:
  • 2 large eggs
  • 2 tablespoons white sugar
  • 1 tablespoon coffee-flavored liqueur (such as Kahlua®)
  • 1.5 teaspoons instant coffee granules
  • 1 teaspoon unsweetened cocoa powder
  • 0.25 cup ice cold heavy whipping cream
  • 1 tablespoon white sugar
  • 1 teaspoon whipped cream for garnish
  • 1 pinch unsweetened cocoa powder for dusting
Instructions:
  • In a metal bowl, combine eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon of cocoa powder. Whisk until smooth.
  • Set a bowl over low heat on the stove, ensuring to hold the bowl with a dishtowel. Keep whisking until the mixture thickens, which should take around 4 to 6 minutes. Whisk constantly to avoid scrambling the eggs. Remove the bowl from the heat and allow the mixture to cool completely. To speed up the cooling process, place the bowl on ice water.
  • In a chilled bowl, whip ice-cold heavy cream and sugar until stiff peaks form in about 3 to 4 minutes. Gently fold in the cooled egg-coffee mixture until just combined using a spatula.
  • Spoon mixture into serving cups, cover with plastic wrap, and freeze until firm for at least 8 hours. Top with whipped cream and a sprinkle of cocoa powder before serving.

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