When I think of one desert to have after a long day at work or after a long day period, I can only think of one thing to eat late at night, and that is ice cream. However, here I have made a desert that doesn’t take much equipment, nor a ton of ingredients to make either. It’s simple and straight forward provided you follow some simple tips and techniques to get it just right. Believe you me, once you make this one you will probably never buy chocolate ice cream ever again. This semifreddo both delicious and decadent and not easy to resist. I have been working on recipe testing to compile a few desert recipes for potential clients and this one is for sure a keeper.
2 cups whole cream (double cream)
8 egg yolks
1 cup sugar (white)
1/8 tsp salt (pinch)
1/2 tsp vanilla extract
3.5 ounces dark chocolate (80%-100% pure cocoa)
In a bowl, whisk together the 8 egg yolks along with the sugar and pinch of salt. Whisk for 3-4 minutes till combined and color is pale. In a medium sauce pot, add about 2 inches of water and bring to a simmer. You are preparing a ban marie. Place the bowl over the water and whisk for about 8 minutes till ingredients have reached a temp of approximately 160 degrees. Make sure that the bowl does not make contact with the water during the process. Remove the bowl from the heat and allow to cool. In another bowl, break up the chocolate and place over the ban marie, whisking till melted. If the chocolate seizes, add a small amount of cream and whisk to loosen. Add a small amount of the melted chocolate to the egg mixture and whisk. Add the remaining melted chocolate and combine thoroughly. Set aside. Now on to the whip cream. In a chilled bowl, place the 2 cups of double cream into the bowl and with an electric whisk, set to medium-high speed, whisk the cream to form medium soft peaks. About 6 minutes. Fold about half of the cream into the egg and chocolate mixture. Do not mix wildly as you do not want to deflate the cream. You want a soft light and homogenous mixture with plenty of airiness. Now add the rest of the cream and gently fold in the rest to make homogenous with no white streaks from the cream visible. Place the semifreddo, into a 1.5-quart loaf pan. 11 1/2 x 3 x 5 inches. This is the size that works for me and I prefer. You can however, use what ever works for you. There are no rules to what you use, so please feel free to utilize what ever is available to you for storage and chilling. Cover the top of the semifreddo with a layer or piece of cling wrap to prevent the top from forming ice crystals and a skin. You should place the cling directly on top of the semifreddo. Now chill in the freezer for at least 6 hours before serving and no less. The longer you allow it to freeze the better with 6 hours being the minimum. Enjoy!