Ingredientes para Dark Chocolate Semifreddo
- Dark Chocolate
- Superfine Sugar
- Eggs
- 1 cup heavy cream
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Cómo preparar Dark Chocolate Semifreddo
- Melt 6 ounces of dark chocolate in a microwave-safe bowl in 30-second intervals, stirring well until completely smooth and melted.
- Set the melted chocolate aside to cool slightly.
- In a medium bowl, beat 3 large egg whites with an electric mixer until stiff, glossy peaks form.
- In another medium bowl, whip 1 cup heavy cream with an electric mixer until soft peaks form.
- In a large bowl, whisk together 1/2 cup granulated sugar and 3 large egg yolks until pale and thick.
- Gently scrape the cooled melted chocolate into the egg yolk mixture. Beat with an electric mixer for several minutes until the mixture is very thick and glossy.
- Gently fold in the whipped egg whites, then the whipped cream, being careful not to deflate the mixture.
- Pour the mixture into a greased 8x8 inch baking dish, loaf pan, or individual ramekins.
- Freeze for at least 4 hours, or preferably overnight, until solid.
- To unmold, run the bottom of the mold under warm water for a few seconds and run a thin knife or offset spatula around the edges.
- Let the semifreddo sit at room temperature for 15-20 minutes before serving to allow it to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
105g
Carbs
6g
