Dark chocolate semifreddo
On this occasion, Miriam, author of The Winter Guest , brings us a recipe that you will adore : it is a semifreddo with the most addictive ingredient there can be, chocolate! In addition, this semifreddo is one of the easiest to prepare, so we encourage you to try... And enjoy!
A semifreddo … Do you know what it is and why it is called that? Well, it is a frozen dessert, similar to ice cream, but because of the way it is prepared it does not produce the same sensation of cold in the mouth , hence that graphic name.
What differentiates the semifreddo from an ice cream is that more air is previously introduced into the mixture, either with a meringue, or with a sabayon, or by whipping the cream, there are even semifreddos that have these three components, often a display of means.
For this reason it is not necessary to churn it like ice cream (the multiple air bubbles limit the size of the ice crystals); it is frozen directly and without anesthesia, and it always turns out well.
This dark chocolate semifreddo only has whipped cream as a sponge element, making it one of the simplest semifreddos we can prepare . But it will not disappoint you. Among other things, because it is very chocolaty…
Tokyo Design Textured Plate and Emile Henry Dessert Plates
- 285g of 70% cocoa chocolate
- 240ml whole milk
- 5 egg yolks
- 100g of sugar
- 1 pinch of salt
- 360ml of liquid cream (minimum 35% fat)
- Additional whipped cream to serve
- We line a rectangular mold with kitchen plastic ( the Birkmann one is a good option). We booked.
- Put the chopped chocolate in a large bowl (we will make the final mixture in it) and place a strainer over it. We booked.
- In a saucepan (if it has a pouring spout like this one, it always helps to transfer the content later) put the yolks, the sugar, the salt and the milk. We mix perfectly with a few rods .
- We put the saucepan over a very gentle heat and heat without stopping stirring for a moment, so that the yolk does not curdle at any point. If we have a probe thermometer, it is easy to control the curdling, which occurs from 72°-73°. If we don't have it, we do it like the grandmothers: when the cream covers the back of a wooden spoon and a groove remains when you run your finger through it.
- Eye, what happens if we cut the cream? If we curdle it carefully it should not happen to us, but if we are unlucky we will immediately add a splash of cold cream and beat with a hand mixer . It doesn't look exactly the same, but it serves our purpose.
- Let's immediately pour the thickened and hot cream over the strainer and the chocolate that we had in the bowl. We help with a silicone spatula to pass all the cream, pressing on the strainer and slicing the bottom.
- Stir the cream with the chocolate until everything is integrated. Let it cool at room temperature.
- Then we mount the cream, which should be very cold , until it makes soft peaks, it should not be completely hard because it costs much more to mix it with the chocolate cream.
- We add the cream to the cream , never the other way around because the chocolate could solidify too quickly, and mix with a spatula and soft and enveloping movements, although with some speed.
- Pour the mixture into the previously prepared mold , cover with more plastic and put the mold in the freezer for at least one night.
- When we are going to serve the semifreddo, unmold it on a fountain and let it cool down for 5 minutes. We can decorate the portions with some additional whipped cream.
Birkmann Rectangular Non -Stick Pan and Emile Henry Dessert Plates
Although it is not the most common, with this dark chocolate semifreddo you can also form balls of ice cream to put them on waffle cones or even make ice cream sandwiches with square wafers. Try all the methods and choose the one that suits you the most...