DARK CHOCOLATE SEMIFREDDO
Make and share this Dark Chocolate Semifreddo recipe from Food.com.
Provided by sheepdoc
Categories Ice Cream
Time P1DT1h
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl.
- Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour.
- Beat egg whites and 1/4 tsp salt until soft peaks form.
- Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer.
- While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks.
- Beat chilled chocolate mixture until soft peaks form.
- Fold in meringue, leaving some streaks of white.
- Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving.
- Whip remaining 1 c heavy whipping cream to serve on top.
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