Chocolate semifreddo with Chile-Chocolate Sauce Recipe

Posted by
Rate It!
Chocolate semifreddo with Chile-Chocolate Sauce
Add your photo!
Ingredients
17
Count
Nutrition
235
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Semfreddo;
  2. Spray a 9x4 1/2 x3 loaf pan with nonstick spray. Line with Plastic Wrap, leaving a 2 overhang; set aside.Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simming water until sugar dissolves and egg whites are warm ( but not hot ), about 5 minutes. Remove from heat. Usingan electric mixer, beat on medium-high speed until cool, tripled in volume., and stiff with peaks form, about 8 minutes. ( if egg whites look grainy, you've gone to far. )
  3. Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.
  4. Beat cream in another medium bowl until medium- stiff peaks form ( cream should be soft and pillowy; peaks will just fall onto fold egg whites into warm chocolate. Fold in whipped cream. ( stop folding as soon as mixture becomes one smooth texture and light brown color. ) Scrape semifreddo into prepared pan;smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD; Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.
  5. Chile-Chocolate Sauce;
  6. Bring first 5 ingredients to a boil in a small saucepan. Remove from heat and cover. Let steep for 15 minutes.
  7. Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium heatproof bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD; Sauce can be made 2 days ahead. Let cool completely. Cover and chill.
  8. Gently rewarm befor continuing.
  9. Cinnamon Whipped cream and assembly;
  10. Combine cream,sugar,and cinnomon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer,beat until soft peaks form.
  11. Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices. Transfer to plates. Garnish with cinnamon whipped cream and warm chile-chocolate sauce, if desired. Sprinkle almonds over.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 234.93 Kcal (984 kJ)
Calories from fat 144.8 Kcal
% Daily Value*
Total Fat 16.09g 25%
Cholesterol 27.71mg 9%
Sodium 27.42mg 1%
Potassium 155.53mg 3%
Total Carbs 23.75g 8%
Sugars 20.3g 81%
Dietary Fiber 1.75g 7%
Protein 3.05g 6%
Vitamin C 0.4mg 1%
Iron 0.8mg 5%
Calcium 48mg 5%
Amount Per 100 g
Calories 312.1 Kcal (1307 kJ)
Calories from fat 192.36 Kcal
% Daily Value*
Total Fat 21.37g 25%
Cholesterol 36.81mg 9%
Sodium 36.42mg 1%
Potassium 206.62mg 3%
Total Carbs 31.55g 8%
Sugars 26.96g 81%
Dietary Fiber 2.32g 7%
Protein 4.05g 6%
Vitamin C 0.6mg 1%
Iron 1.1mg 5%
Calcium 63.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top