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
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
Aaliyah Scott
[email protected]This was a waste of time and ingredients. The semifreddo didn't turn out at all like the picture. It was grainy and icy.
Bingwen Haung
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps involved and it took me longer than I expected to make.
Peter Afrane
[email protected]This was a bit too rich for my taste, but my husband loved it. He said it was the best chocolate dessert he's ever had.
Bom bhadur Mukhiya
[email protected]I'm not a huge fan of chocolate desserts, but this semifreddo was surprisingly good. The coffee flavor really balanced out the sweetness of the chocolate.
Feysel Seid
[email protected]I would definitely recommend this recipe to anyone who loves chocolate and coffee.
Danny J ROLEX
[email protected]This is the best semifreddo I've ever had. The texture is so smooth and creamy, and the chocolate flavor is perfect.
James Gibson
[email protected]I made this for a special occasion and it was a huge success. Everyone raved about how delicious it was.
jerry macharia
[email protected]This was my first time making semifreddo and it turned out great! The instructions were easy to follow and the dessert was delicious.
Hm4277 Hassan
[email protected]I love the combination of bittersweet chocolate and coffee in this semifreddo. It's the perfect balance of sweet and bitter.
Vicky Browns
[email protected]This recipe is a keeper! The chocolate flavor is rich and decadent, and the texture is light and airy. I will definitely be making this again.
Nansamba Margret
[email protected]I've made this semifreddo several times now and it always turns out perfectly. It's so easy to make and always impresses my guests.
Yabtsega Yaba
[email protected]This was a hit at my dinner party! Everyone loved the rich chocolate flavor and the smooth, creamy texture. It was the perfect dessert to end a special meal.