Chocolate Semifreddo

Chocolate Semifreddo

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This is rich, smooth, and ultra chocolaty, afterward invincible crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lovers dream! encourage later than whipped cream and chocolate curls or shavings, if desired. increase any leftovers in a freezer, wrapped in plastic wrap.

The ingredient of Chocolate Semifreddo

  1. u00bc cup chocolate wafer cookie crumbs
  2. u00bc cup toasted sliced almonds
  3. 1 (4 ounce) bittersweet chocolate bar, chopped
  4. 1 (4 ounce) bar semisweet chocolate, chopped
  5. 3 large eggs
  6. u2153 cup white sugar
  7. u00bc teaspoon salt
  8. 2 cups stuffy cream, estranged
  9. u00bc cup water
  10. 2 teaspoons vanilla extract
  11. u00bc teaspoon almond extract

The instruction how to make Chocolate Semifreddo

  1. Line the bottom and sides of a 9x5-inch loaf pan afterward plastic wrap, allowing 4 to 5 inches to extend greater than all sides.
  2. disconcert whisk cookie crumbs and almonds together in a bowl. Set aside.
  3. Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer on top of higher than the bowl; set aside.
  4. campaign eggs, sugar, and salt together in a medium bowl until without difficulty combined.
  5. Heat 1/2 cup cream and water in a small saucepan higher than medium heat until merger begins to simmer, 3 to 4 minutes. Slowly disconcert hot cream union into egg join up until agreed combined. Return blend to the saucepan and affix include a candy thermometer to the pan. Cook exceeding medium-low heat, stirring permanently as soon as a rubber spatula and scraping the bottom of the pan, until fusion is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let merger simmer.
  6. rapidly pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mix stand for 5 minutes. mix up until chocolate is melted and smooth; stir up opinion in vanilla and almond extracts. Let stand until completely cool, not quite 15 minutes.
  7. emphasis long-lasting 1 1/2 cups cream next an electric stand mixer, using the advocate attachment, around medium-high readiness until soft peaks form, 1 1/2 to 2 minutes.
  8. Whisk 1/3 of whipped cream into chocolate mix until agreed combined. Gently fold permanent whipped cream into the chocolate blend using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon blend into the prepared pan and sleek slick evenly considering a small offset spatula. Sprinkle evenly next cookie crumb mixture.
  9. fascination excess plastic wrap at sides tightly exceeding cake, gently pressing the length of all along re cookie crumb mixture. Freeze, 12 to 24 hours.
  10. 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.

Nutritions of Chocolate Semifreddo

calories: 451.3 calories
carbohydrateContent: 29.6 g
cholesterolContent: 151.9 mg
fatContent: 35.2 g
fiberContent: 2.5 g
proteinContent: 6.4 g
saturatedFatContent: 20 g
servingSize:
sodiumContent: 142.9 mg
sugarContent: 23.3 g
transFatContent:
unsaturatedFatContent:

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