CHOCOLATE SEMIFREDDO
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
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
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
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
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
More about "bittersweet chocolate semifreddo recipes"
ESPRESSO-CHOCOLATE SEMIFREDDO RECIPE - WOLFGANG PUCK ...
From foodandwine.com
5/5 Total Time 45 minsServings 8
- In a small saucepan, combine 1 cup of the sugar with 3/4 cup of water and 1/4cup of the espresso. Bring to a simmer over moderate heat and stir to dissolve the sugar. Let the espresso syrup cool.
- In a small saucepan, boil the remaining 1 cup of espresso over high heat until reduced to 1/4 cup, about 8 minutes. Pour into a medium heatproof bowl. Rinse and dry the saucepan.
- In the same saucepan, warm the milk with the vanilla bean and seeds over moderate heat until bubbles form around the edge, about 2 minutes. Remove from the heat and stir in the gelatin mixture until melted. Discard the vanilla bean. Add the hot milk to the reduced espresso and whisk in the chocolate until melted.
- In the bowl of a standing mixer, beat the eggs at high speed until light yellow and foamy. In the small saucepan, bring the corn syrup, the remaining 1/2 cup of sugar and 2 tablespoons of water to a simmer. Cook over moderately high heat until the syrup registers to 235° on a candy thermometer, about 5 minutes. With the mixer at medium high speed, gradually beat the hot syrup into the eggs. Continue beating until the mixture is very pale and has tripled in volume, about 4 minutes. Fold in the espresso mixture.
CHOCOLATE SEMIFREDDO - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (11)Total Time 6 hrs 25 minsCategory DessertsCalories 934 per serving
- Heat oven to 350 ( 175 C) degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press about 2 tablespoons crumbs onto the bottoms of each of four 4 x 1 ¾-inch (or use one 8-inch springform pan). Place the pans on a baking sheet and bake 5 minutes.
- Put 2 tablespoons of the sugar and ¼ cup water in a small saucepan over medium heat until the water simmers and sugar is dissolved; add the chocolate and cocoa off the heat and stir until completely smooth. Transfer to a large bowl and cool 10 minutes.
- Divide the mixture among the 4 pans (or one 8 inch pan, scrape it all in). Cover pans with plastic wrap and freeze at least 6 hours or overnight.
CHOCOLATE SEMIFREDDO RECIPE WITH RASPBERRY SAUCE | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 6 mins
- Grease an 8-inch loaf pan and line it with a large piece of plastic wrap or parchment paper, letting it hang over by 3 inches on all sides
- Place the chocolate in a heatproof bowl and set it over a pot of simmering water, or put it in a double boiler over simmering water, not letting the bowl touch the water
BEST BITTERSWEET CHOCOLATE SEMIFREDDO RECIPE - HOW TO MAKE ...
From food52.com
Cuisine ItalianCategory DessertServings 12-14
CHOCOLATE SEMIFREDDO RECIPE WITH CHERRY SAUCE - POSH IN ...
From poshinprogress.com
Estimated Reading Time 7 mins
EPICURUS.COM RECIPES | TRIPLE CHOCOLATE SEMIFREDDO
From epicurus.com
Cuisine ItalianCategory DessertServings 8-12
SEMIFREDDO (ITALIAN SEMI-FROZEN DESSERT) - LATEST RECIPES
From latestrecipes.net
5/5 (2)Servings 4Cuisine ItalianCategory Dessert, Sweets And Desserts
- Put a large shallow-ish earthenware dish or a big loaf pan lined with cling wrap into the freezer to chill.
- Whisk the sugar and egg yolks in the largest bowl until pale, creamy and almost doubled in size.
- This will take a few minutes but don’t be tempted to cheat, this is what will make your semifreddo lovely and light.
ALMOND NOUGAT SEMIFREDDO (SEMIFREDDO AL TORRONE) RECIPE ...
From sunset.com
5/5 (1)Total Time 7 hrsEstimated Reading Time 4 minsCalories 330 per serving
- Set a bowl of ice water near the stove. Put the egg yolks and sugar in a bowl. With a whisk or electric mixer, beat until thick and pale yellow, 1 to 2 minutes. Slowly add the hot milk. Pour the mixture into a 1- to 2-qt. saucepan and cook over medium heat, stirring constantly, until it's thick enough to coat a metal spoon and reaches about 165° on an instant-read thermometer, 4 to 5 minutes. Do not let custard boil or it will curdle. Remove from heat and set in bowl of ice water; stir often until cold. Stir in 1 cup nougat and the liqueur.
- Line a 5- by 9-in. loaf pan with a single sheet of plastic wrap, leaving overhang on all sides. Sprinkle the bottom first with remaining 1 cup nougat, then the 1/4 cup chocolate, spreading them evenly.
- In a bowl with clean beaters or a whisk, whip egg whites to stiff peaks. In a separate bowl, whip 1 1/4 cups cream to firm peaks.
- Pour custard over egg whites and fold in gently. Fold in whipped cream until no white streaks remain.
BERRY SEMIFREDDO WITH CHOCOLATE RECIPE BY MADELINE BUIANO
From thedailymeal.com
4.7/5 (3)Total Time 8 hrs 50 minsCuisine AmericanCalories 278 per serving
- Reduce berries to simmer at gentle heat and cook for 10-15 minutes; and scraping several times to loosen the caramelization that sticks to the bottom of the pot.
- Whip egg whites in mixer at medium peaks until very foamy, then gradually adding remaining sugar, about a tablespoon every 2 minutes. Continue to whip until medium firm peaks form, about 12 minutes total.
RASPBERRY-CHOCOLATE SEMIFREDDO - NEW ENGLAND TODAY
From newengland.com
Servings 12-16
CHOCOLATE-AMARETTO SEMIFREDDO RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 5 hrs
BITTERSWEET CHOCOLATE AND ORANGE SEMIFREDDO RECIPE ON ...
From pinterest.ca
BITTERSWEET CHOCOLATE SEMIFREDDO RECIPES
From tfrecipes.com
BEST BITTERSWEET CHOCOLATE SEMIFREDDO RECIPE - EASY RECIPES
From recipegoulash.com
ALMOND NOUGAT SEMIFREDDO WITH BITTERSWEET CHOCOLATE SAUCE ...
From crecipe.com
ALMOND NOUGAT SEMIFREDDO WITH BITTERSWEET CHOCOLATE SAUCE ...
From crecipe.com
CHOCOLATE AND CHESTNUT SEMIFREDDO | EMERILS.COM
From emerils.com
BITTERSWEET CHOCOLATE SEMIFREDDO RECIPE ON FOOD52 | RECIPE ...
From pinterest.co.uk
BITTERSWEET CHOCOLATE SEMIFREDDO RECIPE ON FOOD52 | RECIPE ...
From pinterest.com
BITTERSWEET CHOCOLATE SEMIFREDDO RECIPE - EASY RECIPES
From recipegoulash.com
ATK'S CHOCOLATE SEMIFREDDO WITH CHERRY SAUCE | PARTYOF7 ...
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love