Chocolate Sauce For Peppermint Semifreddo Recipes

PEPPERMINT SEMIFREDDO

Steps:

• Using a rolling pin, finely crush 5 tablespoons candy between the two sheets of parchment paper. Place cream in a medium bowl; whisk in crushed candy, and whip until stiff peaks form. Chill until ready to use. Roughly crush remaining 3 tablespoons candy; set aside.
• Prepare an ice bath. In a large metal bowl set over a pan of simmering water, whisk egg yolks and 3 tablespoons sugar until pale. Add liqueur; whisk vigorously until mixture is thick, 3 to 4 minutes. Transfer to ice bath; whisk until cool.
• In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk egg whites and remaining 6 tablespoons sugar until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and beat until stiff and glossy peaks form.
• Fold the egg-white mixture into the egg-yolk mixture one-third at a time. Fold in the whipped-cream mixture. Spoon mixture into six serving dishes, layering it with reserved crushed candy. Freeze until firm, at least 1 1/2 hours.
• Serve with chocolate sauce and peppermint candy on the side.

CHOCOLATE PEPPERMINT SAUCE

Steps:

• Combine chocolate and water in saucepan.
• Melt.
• Add sugar and salt.
• Cook, stir til sugar dissolves.
• Add butter, peppermint and nuts.
• Stir to mix.
• Store in covered container in fridge.

SEMIFREDDO

Steps:

• In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

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.

CHOCOLATE SEMIFREDDO WITH CHILE-CHOCOLATE SAUCE

Steps:

• For semifreddo:
• Spray a 9x4 1/2 x 3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)
• Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.
• Beat cream in another medium bowl until medium-stiff peaks form (cream should be soft and pillowy; peaks will just fall onto themselves). Using a rubber spatula, gently fold egg whites into warm chocolate. Fold in whipped cream. (Stop folding as soon as mixture becomes one smooth texture and light brown color.) Scrape semifreddo into prepared pan; smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD: Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.
• For chile-chocolate sauce:
• Bring first 5 ingredients to a boil in a small saucepan. Remove from heat and cover. Let steep for 15 minutes.
• Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD: Sauce can be made 2 days ahead. Let cool completely. Cover and chill. Gently rewarm before continuing.
• Cinnamon whipped cream and assembly:
• Combine cream, sugar, and cinnamon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer, beat until soft peaks form.
• Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices. Transfer to plates. Garnish with cinnamon whipped cream and warm chile-chocolate sauce, if desired. Sprinkle almonds over.

CHOCOLATE-PEPPERMINT SAUCE

Steps:

• Combine cream, crushed candy canes and water in heavy medium saucepan. Stir over medium heat until candy melts. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)

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.

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.