Chocolate Semifreddo
Over a year ago
979 views
Ingredients
- To serve Fresh berries
- 3 medium eggs plus 2 medium egg yolks
- 165g/ 5 ¾ oz caster sugar
- 250g/8 oz dark chocolate melted
- 430ml/ 13 ¾ fl oz whipping cream
- 2 tbsps coca sifted
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. Place the eggs, extra yolks and sugar in a heatproof bowl over a saucepan of simmering water.
2. Using a hand-held electric mixer, beat for 6-8 minutes or until the mixture is pale and thick and doubled in volume. Remove from the heat and continue beating until cool (all about10 minutes). Gently fold through the melted chocolate
3. Whip the cream until soft peaks form and fold through the cocoa. Gently fold the cream through the egg mixture, pour into out a metal container (about 1.75 l/3 pt capacity) cover and freeze for 3-4 hours or until set. Spoon into glasses and serve with fresh berries, if desired.
Comments (0)