Chocolate Semifreddo Recipe
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark Chocolate | 100g |
| Egg Yolks | 75g |
| Sugar | 90g |
| Water | 25g |
| Heavy Cream | 250g |
| Dark Chocolate (for topping) | 100g |
| Dark Chocolate (for coating) | 20g |
Instructions
Begin by preparing the chocolate semifreddo. Start by finely chopping 100g of dark chocolate that will be used for the base of the semifreddo. Once chopped, place it in a heatproof bowl. Stir occasionally as the chocolate melts, allowing it to cool slightly as you move on to the next steps.
In the meantime, focus on making the syrup for the pâte à bombe, which will be used to pasteurize the egg yolks. Pour the sugar into a small saucepan, add the water, and heat it over medium heat. Once the syrup reaches 121°C, remove it from the heat. Slowly pour the syrup into the egg yolks while whisking constantly. This process helps to create a smooth, creamy mixture.
Now, gently pour in the slightly cooled dark chocolate into the egg yolk mixture, continuing to whisk until fully incorporated. Once everything is combined, stop whisking and set the mixture aside.
Next, move on to whipping the heavy cream. For best results, the cream should be very cold. Whisk it until stiff peaks form. Once ready, begin incorporating the whipped cream into the chocolate mixture. Do this slowly, adding a spoonful of whipped cream at a time. Continue until all the whipped cream is fully incorporated, and the mixture is smooth and uniform.
Now, prepare the molds. Take four ring molds, each with a diameter of 7.5 cm and a height of 4.5 cm. Place them on a tray lined with parchment paper. To prevent sticking, line the sides of the molds with acetate strips (around 6 cm tall). If you don’t have acetate, parchment paper can be used instead.
Using a piping bag, carefully fill each mold with the chocolate mixture. Smooth the surface gently, ensuring an even distribution of the mixture in each mold. Once done, place the molds in the freezer and allow them to chill for at least 12 hours. This will give the semifreddo enough time to set and firm up completely.
Once the semifreddo has set, chop the remaining 100g of dark chocolate that will be used for the topping. Melt the chocolate using a double boiler, just as you did with the first batch. Stir occasionally to ensure it’s fully melted, and let it cool slightly to avoid overheating.
Carefully pour about 25g of the melted chocolate into each mold, making sure it evenly covers the top surface of the semifreddo. Tilt each mold slightly to spread the chocolate over the entire surface of the semifreddo. Let the chocolate cool for a few minutes.
Once the chocolate has set, remove the acetate from the molds. To do this, you can use a vegetable peeler to gently scrape it off. After a short wait, your chocolate semifreddo will be ready to serve. The dessert is smooth, creamy, and indulgently chocolatey, perfect for any special occasion.
Enjoy your homemade semifreddo al cioccolato as a luxurious dessert that’s sure to impress!
