Fluffy semifreddo lightens up dark chocolate

Chocolate lovers are descending on Ashland this weekend for the 13th annual Oregon Chocolate Festival.

The festival has been celebrated in this blog frequently over the years, including the several I served as a judge at the event. As I’ve raved about some of my favorite chocolate products, I’ve also seeded the discussion with some of the best chocolate recipes I’ve encountered.

Previous posts have focused on chocolate cake, tart, mousse, cookies and cupcakes. But just as I prefer my chocolate dark, I also prefer it in small doses. Lighter desserts do much to tempt my taste for cocoa.

This fluffy, light semifreddo would fill the bill. And it keeps long enough in the freezer that I could eat a bit at a time for two weeks running. Or serve it up for your next chocolate-loving crowd.

Tribune News Service photo

Chocolate Semifreddo

1 cup heavy cream

4 large egg yolks, at room temperature

1/4 cup whole milk

1 cup granulated sugar, divided

6 ounces dark chocolate, between 70 percent and 80 percent, chopped

1 teaspoon pure vanilla extract

2 large egg whites, at room temperature

1/4 teaspoon salt

Line a 5-by-9-inch loaf pan with plastic wrap.

Using an electric mixer at high speed, beat the heavy cream in a large bowl until soft mounds are created. Set in refrigerator.

Clean and dry beaters. In a saucepan, bring 1 inch of water to a simmer over low heat.

In a bowl, combine the egg yolks, milk and 1/2 cup of the sugar. Set it over saucepan with water and beat with an electric mixer at medium speed, scraping and stirring almost continuously, until thickened and pale, for about 6 minutes.

Remove bowl from saucepan with water (maintain water at a simmer). To bowl, add the chocolate and vanilla extract; whisk until smooth.

Clean and dry beaters. Set another bowl over simmering water. Add the egg whites, salt and remaining 1/2 cup sugar. Beat with an electric mixer at medium speed, stirring and scrapping continuously, until fluffy and marshmallowy, for 3 to 4 minutes. Remove bowl from heat and continue beating to room temperature until shiny, for about 5 minutes.

Fold egg-yolk mixture into egg-white mixture, with even strokes, just until uniform. Fold in whipped cream, taking care not to deflate its air but getting it well-combined throughout.

Pour and scrape this mixture into prepared loaf pan. Cover with plastic wrap and freeze for at least 12 hours. Store, covered, in freezer for up to 2 weeks.

— Recipe adapted by the Pittsburgh Post-Gazette from “A la Mode: 120 Recipes in 60 Pairings” by Bruce Weinstein and Mark Scarbrough, (St. Martin’s Griffin; June 2016).

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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