Chocolate Semifreddo
My chocolate semifreddo is silky smooth, easy sliced, and has a rich chocolate flavor.
Servings 12 Servings
Calories 283kcal
Ingredients
- 8 Ounces Semisweet Chocolate
- 1 tablespoon Vanilla
- ½ Teaspoon Instant Espresso
- 3 Eggs
- 5 Tablespoons White Sugar
- 2 Cups Heavy Cream
- ¼ Teaspoon Salt
- ¼ Cup Water
- Chocolate Syrup and Honey Roasted Cashews For Garnish
Instructions
- Spray a loaf pan with nonstick cooking spray and line with plastic wrap leaving it overhang on all sides. Place chocolate in a bowl and set a mesh strainer on top.
- In a small bowl dissolved espresso in vanilla.
- In a medium bowl whisk eggs, sugar, and salt.
- Heat ½ cup cream and water in a medium saucepan. Whisk cream mixture into egg mixture, Return to saucepan and cook over medium low stirring constantly until it starts to thicken and reaches 160-160 degrees. Do not simmer.
- Pour mixture through strainer onto chocolate. Allow to stand around 4-5 minutes until chocolate is melted.
- Whisk in vanilla espresso mixture. Cool completely.
- Whip cream until it forms soft peaks. Gradually fold into chocolate mixture. Transfer to prepared pan. Freeze at least 4-6 hours.
- Garnish with honey roasted nuts and chocolate syrup if desired.
Notes
Store in the freezer for up to 1 week.
Nutrition
Calories: 283kcal | Carbohydrates: 16g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 77mg | Potassium: 163mg | Fiber: 2g | Sugar: 13g | Vitamin A: 652IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg