Dark Chocolate Semifreddo

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 ounces dark chocolate (60-70%)
• 3 tablespoons superfine sugar
• 2 eggs, separated (room temperature)
• 8 ounces cream

Recipe

• 1 melt the chocolate in the microwave in 30 second increments and stir well until melted. set aside.
• 2 whip the egg whites in a medium size bowl, until medium-stiff peaks. whip the cream to soft peaks in another medium sized bowl.
• 3 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.
• 4 fold in the egg whites and then the cream.
• 5 scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.
• 6 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.
• 7 let sit at room temperature (after unmolding) for 15-20 minutes to soften before serving.
• 8 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.
• 9 note 2: you can use crushed cookies on the bottom for a crust or leave it plain.