Dark Chocolate Semifreddo Food

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.

CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO

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.

COFFEE SEMIFREDDO

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

DARK CHOCOLATE SEMIFREDDO

Steps:

• Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl.
• Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour.
• Beat egg whites and 1/4 tsp salt until soft peaks form.
• Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer.
• While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks.
• Beat chilled chocolate mixture until soft peaks form.
• Fold in meringue, leaving some streaks of white.
• Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving.
• Whip remaining 1 c heavy whipping cream to serve on top.

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.

CHERRY SEMIFREDDO

Steps:

• Line a large (23cm x 13cm x 6cm) loaf pan, cake pan, or mould, with plastic wrap leaving a good length of wrap hanging over the sides.
• Melt chocolate in a bowl with 1/4 cup cream over boiling water (or in the microwave for about 90 seconds on 100% power).
• Beat well together and cool.
• Lightly whip remaining cream.
• Whisk egg yolks together and beat into chocolate with cream and sugar.
• Stiffly beat egg whites and whisk into chocolate mixture.
• Stir in frozen cherries.
• Wrap securely in plastic wrap and freeze overnight.
• Serve sliced.

CHOCOLATE-HAZELNUT SEMIFREDDO

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

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.