Bittersweet Chocolate Semifreddo Recipes

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CHOCOLATE SEMIFREDDO



Chocolate Semifreddo image

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.

Provided by Pam Lolley

Time 13h15m

Yield 8

Number Of Ingredients 11

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

Steps:

  • Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
  • Stir cookie crumbs and almonds together in a bowl. Set aside.
  • Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
  • Whisk eggs, sugar, and salt together in a medium bowl until well combined.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
  • 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 : Calories 451.3 calories, Carbohydrate 29.6 g, Cholesterol 151.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 20 g, Sodium 142.9 mg, Sugar 23.3 g

DARK CHOCOLATE SEMIFREDDO



Dark Chocolate Semifreddo image

The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.

Categories     Bon Appétit     Ice Cream     Chocolate     Dessert     Frozen Dessert     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

6 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons vanilla extract
1/4 teaspoon kosher salt, plus more
2 1/2 cups heavy cream, divided
3 large egg whites, room temperature
2/3 cup sugar
Special Equipment:
A candy thermometer

Steps:

  • Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
  • Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
  • Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
  • Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
  • Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
  • Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.

BITTERSWEET CHOCOLATE SEMIFREDDO



Bittersweet Chocolate Semifreddo image

Provided by Molly O'Neill

Categories     dinner, ice creams and sorbets, dessert

Time 1h

Yield 16 servings

Number Of Ingredients 8

10 ounces bittersweet chocolate, chopped, plus 2 ounces shavings for garnish
6 tablespoons unsalted butter
1 3/4 cups heavy cream
3 tablespoons dark rum
3/4 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Pinch of salt
1 cup whole hazelnuts

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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