Chocolate Malted Semifreddo Recipes

CHOCOLATE SEMIFREDDO

Steps:

• Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
• Stir cookie crumbs and almonds together in a bowl. Set aside.
• Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
• Whisk eggs, sugar, and salt together in a medium bowl until well combined.
• Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
• Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
• Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
• Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
• Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
• Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.

MOCHA CAKE WITH MALTED SEMIFREDDO

Steps:

• Make cake:
• Preheat oven to 350°F. Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end.
• Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove from heat and cool to room temperature.
• Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes. Beat in melted chocolate.
• Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes. Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
• Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake. Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top.
• Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides. Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere. Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo.
• Make semifreddo:
• Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes.
• Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks. Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly.
• Assemble cake:
• Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake. Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours.
• Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices. Serve immediately.

MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO

Steps:

• Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
• When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
• Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
• Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.

TANGERINE CHOCOLATE SEMIFREDDO

Steps:

• In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

DARK CHOCOLATE SEMIFREDDO

Steps:

• Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
• Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
• Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
• Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
• Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
• Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.

WHITE CHOCOLATE SEMIFREDDO

Steps:

• Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes. Gently fold in the melted white chocolate; set aside. Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger. Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks. Gently fold the whites into the egg yolk mixture. Transfer the mixture to a covered container and freeze for at least 2 hours. Scoop and serve with fresh berries and mint sprigs.

CHOCOLATE-MACADAMIA SEMIFREDDO

Steps:

• Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.
• Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.
• Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
• Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours.

DARK CHOCOLATE SEMIFREDDO

Steps:

• Melt the chocolate in the microwave in 30 second increments and stir well until melted. Set aside.
• Whip the egg whites in a medium size bowl, until medium-stiff peaks. Whip the cream to soft peaks in another medium sized bowl.
• Whip together the sugar and egg yolks in a large bowl, until pale. Scrape the chocolate into the bowl, and whip for several minutes until the mixture is very thick and smooth.
• Fold in the egg whites and then the cream.
• Scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.
• To unmold onto a plate, dip the bottom of the mold into hot water and then run a knife around the sides. It should pop out easily.
• Let sit at room temperature (after unmolding) for 15-20 minutes to soften before serving.
• Note 1: If the yolks and chocolate seizes up on you, gently warm it in a bowl over simmering water and then add a bit of the whites and beat the heck out of it.
• Note 2: You can use crushed cookies on the bottom for a crust or leave it plain.

CHOCOLATE SEMIFREDDO

Steps:

• To make the base for the semifreddo, melt the dark chocolate, cool slightly.
• Pulse the cornflakes and the melted chocolate until combined.
• Spread thinly over the base of 8 flan tins lined with cling wrap.
• Place in fridge for at least 1 hour.
• Melt the milk chocolate and put aside.
• Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
• Set aside and cool. Then add the melted milk chocolate.
• While the egg yolk mixture is cooling, whisk egg whites until foamy.
• Slowly add the 75g sugar until they form a stiff meringue.
• Fold the meringue into the cooled chocolate egg mixture.
• Fold in the whipped cream until well incorporated.
• Pour the mixture into the 8 flan tins and freeze for 2-3 hours.
• To unmold lift out using the cling wrap.

CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO

Steps:

• Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined.

BITTERSWEET CHOCOLATE SEMIFREDDO

Steps:

• In the top of a double boiler set over barely simmering water, combine the chocolate and 4 tablespoons of the butter. Cook, stirring occasionally, until the chocolate melts and the mixture is smooth. Remove from the heat and set aside. Whip the cream with the rum until soft peaks form. Cover and refrigerate. In the top of a double boiler, combine the egg whites, sugar and salt. Cook, whisking continually, until the mixture registers 140 degrees on a candy thermometer and remove from heat. Transfer the mixture to a bowl of an electric mixer and whip on a high speed until the meringue is completely cooled, about 20 to 25 minutes.
• Meanwhile, preheat the oven to 400 degrees. Place the hazelnuts in a heavy baking pan and roast until the skins crack and the nuts are lightly browned, about 10 minutes. Rub the nuts in a towel to remove the skins. Transfer the nuts to a food processor, add the remaining butter and process until a smooth paste is formed.
• Line a 2-quart loaf pan with plastic wrap. In a large bowl, combine the melted chocolate and the hazelnut paste. Fold in the whipped cream. Fold in 1/4 of the meringue, then the remainder. Scrape the mixture into the prepared pan, cover with a plastic wrap and freeze overnight.
• To serve, remove the top layer of plastic wrap, invert the loaf pan onto a platter and peel away the remaining plastic wrap. Slice into 1/2-inch slices and garnish with chocolate shavings.