CHOCOLATE SEMIFREDDO WITH CHILE-CHOCOLATE SAUCE
Provided by Michael Laiskonis
Categories Blender Chocolate Egg Dessert Freeze/Chill Vegetarian Low Sodium Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10-12 servings
Number Of Ingredients 22
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.
TANGERINE CHOCOLATE SEMIFREDDO
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. -Claire Cruce, Atlanta, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 376 calories, Fat 25g fat (14g saturated fat), Cholesterol 327mg cholesterol, Sodium 76mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE SEMIFREDDO
This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.
Provided by Pam Lolley
Time 13h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 29.6 g, Cholesterol 151.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 20 g, Sodium 142.9 mg, Sugar 23.3 g
SALTED-CARAMEL SEMIFREDDO WITH HOT FUDGE
Provided by Adeena Sussman
Categories Chocolate Dessert Low Fat Frozen Dessert Summer Self Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.
BERRY SEMIFREDDO WITH WARM CHOCOLATE SAUCE
An indulgent dessert with a hint of coffee that you can freeze for up to one month - perfect for festive entertaining
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 3h45m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 90C/ conventional 110C/gas 1⁄4 and cover a baking sheet with baking parchment. Tip the egg whites into a large bowl, sprinkle in the coffee powder and whisk until the whites are stiff. Add half the caster sugar and whisk in well, then tip in the remaining sugar and the chopped hazelnuts and whisk until blended and standing in stiff peaks.
- Spread the meringue mixture to a depth of about 2cm on the baking parchment (any shape will do as you're going to break it up later). Bake for 3 hours until crisp right through. Remove and cool.
- Cut out a 28cm circle of baking parchment and make 10cm cuts towards the centre all the way round. Use this to line the bottom and sides of a loose-bottomed 20cm round cake tin.
- Pour the cream from both cartons into a bowl and whip until it just holds its shape. Break the meringue into smallish pieces with your hands. Set aside about a third of the meringue for the top of the cake, and mix the rest into the cream. Spread out about a third of the cream mixture in the bottom of the tin and cover with half the frozen berries. Repeat these layers once more, then cover with the remaining cream mixture and top with the reserved meringue. Cover the cake with cling film and compress evenly with a small plate that fits inside the tin. Wrap in foil, label and freeze for up to a month.
- Make the sauce. Put the cream and golden syrup in a small pan with 3 tbsp water. Heat until just bubbling, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy. Pour into a freezer container, cool, seal, label and freeze for up to a month.
- On the day transfer the cake and the chocolate sauce from the freezer to the fridge 8 hours before you plan to serve. After 2-3 hours, take out the cake. Unwrap it and carefully balance the cake tin on a jam jar or can, then push down on the sides of the tin to release. Peel away the baking parchment from the sides. Now lift the cake off the base of the tin, discarding the parchment underneath (a wide palette knife or fish slice will help here) and stand the cake on a serving plate. Return to the fridge for 5 hours before serving with the chocolate sauce.
- To warm the chocolate sauce, pour it into a heatproof bowl over a pan with a little hot water in the bottom and heat gently, stirring occasionally, until warm, smooth and glossy.
Nutrition Facts : Calories 893 calories, Fat 76 grams fat, SaturatedFat 44 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
CHOCOLATE-HAZELNUT SEMIFREDDO
Semifreddo is an decadent ice-cream like dessert. Its very easy to prepare, and very rich! If you love chocolate, give this one a try. Prep time does not include initial 1 hour freeze time or the overnight freezing time.
Provided by Dee514
Categories Frozen Desserts
Time 17m
Yield 1 semifreddo, 8 serving(s)
Number Of Ingredients 5
Steps:
- Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
- In a bowl, mix hazelnut spread and melted chocolate.
- In a second bowl, beat cream just until stiff peaks form.
- Stir a large spoonful of whipped cream into the chocolate mixture.
- Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
- Pour mixture into the prepared pan and smooth the top.
- Freeze for 1 hour.
- Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
- To serve: remove plastic wrap from top and invert semifreddo on to a platter.
- Remove remaining plastic wrap.
- Let stand a few minutes at room temperature (not more than 10) to soften slightly.
- Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
- Serve immediately.
CHOCOLATE SEMIFREDDO
I got this recipe from a cooking class which was dedicated to deserts. The host chef was Berny Osoria of Otto Ristorante
Provided by Coasty
Categories Frozen Desserts
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 422, Fat 29, SaturatedFat 16.2, Cholesterol 183.3, Sodium 100.4, Carbohydrate 40.1, Fiber 3.9, Sugar 26.7, Protein 7.7
CHOCOLATE SAUCE FOR PROFITEROLES WITH CHOCOLATE-MACADAMIA SEMIFREDDO
Use this recipe when making our Semifreddo Profiteroles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.
CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO
Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 2
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
Discover Chocolate Semifreddo, an Italian-inspired dessert your family will request again and again. You'll love the airy texture of Chocolate Semifreddo.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Whisk pudding mix and milk in large bowl with whisk 2 min.
- Fold in COOL WHIP.
- Spoon into 8 (4-oz.) freezer-proof ramekins or jars with lids; cover.
- Freeze 1-1/2 hours.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.0772 mg, Sodium 240 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 16 g, Protein 2 g
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- Spray a 9x4 1/2x3" 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.)
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