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
CHOCOLATE SAUCE FOR PROFITEROLES WITH CHOCOLATE-MACADAMIA SEMIFREDDO
Use this recipe when making our Semifreddo Profiteroles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.
CHOCOLATE-MACADAMIA SEMIFREDDO
Use this recipe when making our Semifreddo Profiteroles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.
- Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.
- Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
- Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours.
MOCHA SEMIFREDDO
This is a real treat for coffee and chocolate lovers. And it takes less than half an hour to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Number Of Ingredients 7
Steps:
- On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.
- In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.
- In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.
- Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.
Nutrition Facts : Calories 418 g, Fat 32 g, Protein 4 g
SEMIFREDDO PROFITEROLES
Semifreddo is a partly frozen blend of whipped cream, egg whites, and sugar; it's cool, seductive, and melt-in-your-mouth soft. We've given it crunch with ground chocolate and macadamia nuts.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes about 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Bring butter, sugar, salt, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from heat; stir in flour. Return to medium-high heat; stir with a wooden spoon until batter pulls away from sides of pan, about 4 minutes.
- Transfer batter to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. With mixer on medium speed, add eggs 1 at a time, mixing well after each addition. Test batter for doneness by dabbing it with your finger; as you pull away, a sticky thread should form. If not, add the egg white 1 teaspoon at a time.
- Fit a pastry bag with a 1/2-inch round tip, and fill with batter. Pipe 1 1/2-inch diameter rounds 2 inches apart on lined sheet. Gently smooth peaked tops with a moistened fingertip.
- Bake until golden brown, 28 to 30 minutes. Let cool completely on a wire rack. If not using immediately, store at room temperature in an airtight container up to 3 days, or freeze up to 1 month.
- To assemble profiteroles, halve them horizontally, and fill with a 1 1/2-ounce scoop (3 tablespoons) of semifreddo. Top profiteroles with chocolate sauce.
MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients - heavy cream, confectioners' sugar, grated chocolate and egg whites - and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.
Provided by Florence Fabricant
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
- When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
- Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
- Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 47 milligrams, Sugar 14 grams
CHOCOLATE-DIPPED MACADAMIA COOKIES
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 17
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
- Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
Nutrition Facts : Calories 157 g, Fat 12 g, Fiber 1 g, Protein 2 g
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