Chocolate Semifreddo
Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make.
A cookbook recipe exclusively for ATK Essential members from The Complete Summer CookbookGather Your Ingredients
Key Equipment
Before You Begin
The semifreddo needs to be frozen for at least 6 hours before serving. We developed this recipe with our favorite dark chocolate, Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. Do not whip the heavy cream until the chocolate mixture has cooled. If the semifreddo is difficult to release from the pan, run a thin offset spatula around the edges of the pan or carefully run the sides of the pan under hot water for 5 to 10 seconds. For tips on folding in the whipped cream, see “The Best Way to Fold," below. If frozen overnight, the semifreddo should be tempered before serving for the best texture. To temper, place slices on individual plates or a large tray, and refrigerate for 30 minutes. Serve the semifreddo as is or with our Cherry Sauce. For some crunch, sprinkle each serving with Quick Candied Nuts.
Instructions
1.
Lightly spray loaf pan with vegetable oil spray and line with plastic wrap, leaving 3-inch overhang on all sides. Place chocolate in large heatproof bowl; set fine-mesh strainer over bowl and set aside. Stir vanilla and espresso powder in small bowl until espresso powder is dissolved.
2.
Whisk eggs, sugar, and salt in medium bowl until combined. Heat ½ cup cream (keep remaining 1½ cups chilled) and water in medium saucepan over medium heat until simmering. Slowly whisk hot cream mixture into egg mixture until combined. Return mixture to saucepan and cook over medium-low heat, stirring constantly and scraping bottom of saucepan with rubber spatula, until mixture is very slightly thickened and registers 160 to 165 degrees, about 5 minutes. Do not let mixture simmer.
3.
Immediately pour mixture through strainer set over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let chocolate mixture cool completely, about 15 minutes.
4.
Using stand mixer fitted with whisk attachment, beat remaining 1½ cups cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and beat until whisk leaves trail, about 30 seconds. Increase speed to high and continue to beat until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
5.
Whisk one-third of whipped cream into chocolate mixture. Using rubber spatula, gently fold remaining whipped cream into chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer mixture to prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over surface. Freeze until firm, at least 6 hours.
6.
When ready to serve, remove plastic from surface and invert pan onto serving plate. Remove plastic and smooth surface with spatula as necessary. Dip slicing knife in very hot water and wipe dry. Slice semifreddo ¾ inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately. (Semifreddo can be wrapped tightly in plastic wrap and frozen for up to 2 weeks.)
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