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Mint Chocolate Semifreddo

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Mint Chocolate Semifreddo
  • Prep 45 min
  • Total 12 hr 0 min
  • Ingredients 9
  • Servings 8
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It's one of the most delicious desserts from Italian cuisine: a mixture of mousse and ice cream, but it's much easier to make and offers infinite flavors. Seasonal fruits, dry fruits, chocolate, spices…. Just imagine all the ingredients at your fingertips and create a new dessert each time. The basic recipe has three main parts: whipped cream, zabaglione and Swiss meringue. Each component should be prepared carefully so the final dish comes out perfectly, I recommend following the recipe step by step to make sure everything is delicious. The first thing you need to do is prepare the mold by covering it with plastic wrap, leaving a nicely sized amount on the outside of the mold to then wrap the pastry in before freezing. After this, you can move on to the cream, zabaglione and finish with the meringue. All you have to do when you're done is leave the semifreddo in the freezer over night. To serve the pastry just cut it as soon as you remove it from the fridge and don't wait even a single minute because it will melt quickly, especially if the temperature is warm. There's no need to add anything, but feel free to serve with fruits, custard, Chantilly cream, or fruit coulis. I'm sure that this semifreddo will become one of your family's favorites.

Ingredients

  • 1 cup cream (whipping cream)
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup crème de menthe (liquor)
  • 6 ounces dark chocolate grated or finely chopped
  • 3 egg whites
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • Mint leaves

Directions

  • 1
    Beat the cream in a blender at high speed. When beaters mark the surface, turn off the blender and save the whipped cream in the refrigerator.
  • 2
    Heat water in a pot. Add the egg yolks, sugar and mint cream to a metal bowl. Then place the bowl over the pot of boiling water, not inside; the bowl should not touch the water. Lower heat and mix with a hand mixer, blender or with a whisk until firm and when you lift the beater lines are marked in the batter.
  • 3
    Remove from the pot and add the chocolate all at once. Mix well with a spatula until smooth. The zabaglione will melt the chocolate. Cool to room temperature.
  • 4
    In mixing bowl, add the egg whites with the sugar and salt. Return the bowl over hot water, not in it - and whisk quickly. Your goal is to mix the egg whites with sugar and to warm up, but not to clot in the heat. That's why you have to do it quickly.
  • 5
    Transfer the bowl to the mixer and beat the egg whites at high speed to make a Swiss meringue. When the meringue is smooth and glossy, it's ready.
  • 6
    Combine the whipped cream with the chocolate zabaglione and mint. Incorporate the meringue in folding movements. Pour into prepared mold, cover with plastic and freeze for at least 12 hours.
  • 7
    Before serving the semifreddo, take it out of the freezer, remove from mold and cut into slices. Serve immediately with mint leaves for garnish.

Expert Tips

  • tip 1
    This is a basic semifreddo recipe. If you change the type of chocolate, you'll have a variety of flavors and colors.
  • tip 2
    Add toasted and chopped almonds.
  • tip 3
    Add crushed mint candy.
  • tip 4
    Omit the mint liquor and add chocolate and hazelnut cream.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It's one of the most delicious desserts from Italian cuisine: a mixture of mousse and ice cream, but it's much easier to make and offers infinite flavors. Seasonal fruits, dry fruits, chocolate, spices…. Just imagine all the ingredients at your fingertips and create a new dessert each time. The basic recipe has three main parts: whipped cream, zabaglione and Swiss meringue. Each component should be prepared carefully so the final dish comes out perfectly, I recommend following the recipe step by step to make sure everything is delicious. The first thing you need to do is prepare the mold by covering it with plastic wrap, leaving a nicely sized amount on the outside of the mold to then wrap the pastry in before freezing. After this, you can move on to the cream, zabaglione and finish with the meringue. All you have to do when you're done is leave the semifreddo in the freezer over night. To serve the pastry just cut it as soon as you remove it from the fridge and don't wait even a single minute because it will melt quickly, especially if the temperature is warm. There's no need to add anything, but feel free to serve with fruits, custard, Chantilly cream, or fruit coulis. I'm sure that this semifreddo will become one of your family's favorites.
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