Fancy chocolate ice cream is often a letdown, but the lighter texture of the semifreddo cuts the bitter notes in the cocoa, making this chocolate semifreddo a staple in my repertoire. Once you’ve mastered the recipe, try substituting some of the chocolate with equal parts different ground nuts and seeds, like tahini, almond butter, or walnut butter—they all work really well together.
- Chop the chocolate into small pieces and hold in a bowl. Heat the cream, salt, and vanilla in a pot until just simmering, then pour over the chocolate and stir to dissolve. Cool completely in the fridge (about 20 minutes), then whip until soft peaks form (about 8 minutes) with a handheld or stand mixer and reserve in the fridge.
- Heat ⅔ cup sugar and water over a medium heat until the temperature registers 230°F on a candy thermometer.
- In the meantime, whip the egg whites along with 1/3 cup of sugar until soft peaks form (about 5 minutes). When the sugar comes to temperature, slowly and carefully pour it into the egg whites while constantly whipping with a handheld or stand mixer and continue to whip until stiff, glossy, and completely cool to the touch (about 8 minutes). This is a long time to whip, but it’s absolutely necessary because the sugar needs to cool for the peaks to stiffen and stabilize. Carefully fold in the whipped chocolate cream, then place in a loaf pan or individual ramekins and freeze overnight.
- To serve, carefully remove from the pan (a warm-water bath can help loosen if stuck) and slice into portions. Works well garnished with chocolate syrup and a sugar cookie or on its own.
TASTE editor in chief Matt Rodbard and chef Daniel Holzman are friends. Matt has many food and home cooking questions. Daniel has many food and home cooking opinions. Their column is called 100 Food Questions for My Friend the Chef.