For those who love dark chocolate like I do, in every season. The dark chocolate semifreddo is a must-try, served at the end of lunch, dinner, or for a delicious snack, and homemade it’s even better. I may be boring, but the only flavor I can’t say no to is dark chocolate, even for ice creams, and it’s not just a winter flavor as some describe…. In this recipe, we will have a base of pastry cream, Italian meringue, dark chocolate, and whipped cream. Making the semifreddo is not complicated, but you need a bit of patience to prepare the various ingredients to assemble it. With the arrival of the heat, we want to enjoy only fresh things… So, let’s get started!!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 6 Hours
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 380 g pastry cream (half recipe)
- 100 g dark chocolate
- 1 cup cup heavy whipping cream
- 3.5 oz oz egg whites
- 2 tbsp tbsp water
- 1 cup cup sugar
- unsweetened cocoa powder for decoration
Tools
- Springform Pans
- Food-Grade Acetate Sheets
- Electric Whisks
Steps
First, prepare the pastry cream so it cools before using. Follow the link for my Pastry Cream (with half the recipe, you’ll get the quantity indicated in the ingredients).
Then proceed with the meringue. In a saucepan, place the water and sugar and bring to a boil over moderate heat, measuring the temperature with a thermometer, and when it reaches 250°F, turn off. In the meantime, start beating the egg whites.
When the syrup reaches temperature, pour it slowly into the egg whites while continuing to beat, the meringue will be ready when the bowl is cool.
After completing the meringue, whip the cream without overdoing it, it should be semi-whipped, then melt the chocolate.
At this point, all you have to do is assemble all the ingredients.
In a container, place the now-cold cream, pour the melted chocolate, and mix.
Then add the meringue and with a spatula, mix from bottom to top, also turning the container.
Finally, add the cream, always mixing from bottom to top.
The mousse is ready. Take the pan or tray with a ring, place the acetate sheet around, pour the mixture inside, and with a sheet of cling film, level the surface well.
Slightly move the pan to settle and place in the freezer for at least 6 hours, preferably for a day.
After the resting time, take it out and decorate with unsweetened cocoa powder.
Remove the ring, then take off the acetate sheet, and your dark chocolate semifreddo is ready to be enjoyed…..
Storage
You can store the dark chocolate semifreddo in the freezer for a week or a bit longer.
