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
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
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 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
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 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
CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
- Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
- Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.
Nutrition Facts : Calories 490 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
DARK CHOCOLATE SEMIFREDDO
Semifreddo is very similar to ice cream, but you don't need an ice cream maker. Its painfully easy, just a little whipping, mixing, folding and in about 10 minutes, you're done. One note: It contains raw eggs.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 382.2, Fat 35, SaturatedFat 21, Cholesterol 169.2, Sodium 61.2, Carbohydrate 19.8, Fiber 4.7, Sugar 9.9, Protein 8
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- Heat oven to 350 ( 175 C) degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press about 2 tablespoons crumbs onto the bottoms of each of four 4 x 1 ¾-inch (or use one 8-inch springform pan). Place the pans on a baking sheet and bake 5 minutes.
- Put 2 tablespoons of the sugar and ¼ cup water in a small saucepan over medium heat until the water simmers and sugar is dissolved; add the chocolate and cocoa off the heat and stir until completely smooth. Transfer to a large bowl and cool 10 minutes.
- Divide the mixture among the 4 pans (or one 8 inch pan, scrape it all in). Cover pans with plastic wrap and freeze at least 6 hours or overnight.
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