Chocolate semifreddo with Chile-Chocolate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 whole(s) large egg whites |
1/2 cup(s) sugar |
4 ounce(s) semisweet or bittersweet chocolate do not go over 61% cacao |
2 tablespoon(s) unsalted butter room tempature |
1 cup(s) chilled heavy cream |
3/4 cup(s) whole milk |
1 bag(s) chile de arbol |
1 stalk(s) cinnamon stick |
1 whole(s) star anise |
1 tablespoon(s) light brown sugar firmly packed |
6 ounce(s) semisweet or bitter sweet chocolate chopped ( do not exceed 61% cacao |
1 tablespoon(s) tequila |
1 cup(s) chilled heavy cream |
1 tablespoon(s) sugar |
1/4 teaspoon(s) ground cinnamon |
1/2 whole(s) vanilla bean split lengthwise |
1/4 cup(s) whole almonds toasted and coarsely crushed |
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.
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