Espresso Chocolate Semifreddo
Ingredients
Directions
Ingredients
1 c
heavy cream
5
large egg yolks, room temperature
½ c
plus 1/3 cup sugar
4
shots espresso, room temperature (or 1/2 cup strong coffee)
2 oz
unsweetened chocolate, finely chopped
1
large egg white, room temperature
¼ tsp
salt
chocolate-covered espresso beans, chopped, for serving
Espresso Chocolate Semifreddo
If you’re a coffee enthusiast, you will undoubtedly love this decadent frozen dessert. This creamy, silky semifreddo packs a strong punch of coffee (compliments of four shots of espresso) combined with a touch of bitter dark chocolate.
8 servings
- Line a 9” x 5” loaf pan with plastic wrap. Place in the freezer.
- Beat the cream with a hand mixer until it thickens and forms soft peaks. Place in the refrigerator to chill. Clean the beaters.
- Place the egg yolks and 1/2 cup of sugar in a heatproof bowl that fits snugly over a pot of simmering water. Beat the egg yolks with a hand mixer at medium speed, scraping the side of the bowl with a spatula frequently, until the egg yolks are light in color and fluffy, about 2 minutes. Beat in the espresso and continue to beat the mixture until it thickens, about 4 minutes. Take off the heat and fold in the chocolate. Clean the beaters.
- Place the egg white, 1/3 cup sugar, and salt in a heatproof bowl. Set the bowl over the saucepan of simmering water and beat at medium speed until smooth and shiny, about 2 minutes. Remove from the heat and continue to beat another minute.
- Gently, in two stages, fold the egg white mixture into the egg yolk mixture. Fold in the whipped cream.
- Transfer the mixture to the prepared loaf pan. Freeze until set and sliceable, at least 8 hours, preferably 24 hours. When ready to serve, turn the loaf pan upside down and unmold. Top with chocolate-covered espresso beans. Slice and serve.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.