Dark Chocolate Semifreddo Recipes

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.

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.

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.

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.