Espresso Chocolate Semifreddo
Semifreddo is an Italian frozen dessert with a mousse-like texture that stays scoopable straight from the freezer. This version folds strong espresso and melted dark chocolate into whipped egg yolks and cream before freezing in a loaf pan overnight. No ice cream machine is needed.
Equipment
- 8x4 inch loaf pan
- Electric Mixer
- Mixing Bowls
- Whisk
- Plastic wrap
Ingredients
- 3 large eggs preferably free-range
- 1 cup sugar granulated
- 1 cup heavy cream chilled
- 2 tablespoons instant espresso powder good quality
- 4 ounces dark chocolate finely chopped
Instructions
- Line an 8x4 inch loaf pan with plastic wrap, leaving enough overhang to cover the top once filled.
- In a medium bowl, whisk together the eggs and sugar until the mixture is thick and pale.
- Place the bowl over a pan of simmering water, whisking constantly until the mixture reaches 160°F (70°C). This ensures safety and a smooth texture.
- Remove from heat and continue whisking until the mixture cools and thickens further, about 5 minutes. Set aside.
- In another mixing bowl, beat the heavy cream to soft peaks, then gently fold in the cooled egg mixture.
- Dissolve the espresso powder in a small amount of hot water, and fold it into the semifreddo base.
- Gently fold in the chopped chocolate, ensuring an even distribution.
- Pour the mixture into the prepared loaf pan, smoothing the top. Cover with the plastic wrap overhang and freeze for at least 4 hours, or until set.
Notes
- Consider using a microplane to finely grate additional dark chocolate as a topping prior to serving for added indulgence.
- For a nutty twist, sprinkle finely chopped hazelnuts on top before serving.
Nutrition
Calories: 313kcalCarbohydrates: 33gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 104mgSodium: 38mgPotassium: 200mgFiber: 2gSugar: 29gVitamin A: 544IUVitamin C: 0.2mgCalcium: 42mgIron: 2mg
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