- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
Triple Chocolate Semifreddo
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Not too long ago I’ve seen an image of a triple chocolate French parfait and really got my attention. Each chocolate had a different layer and that was challenging enough for me to want to give a try. I’ve used a different recipe though, an easier semifreddo one I was already used with, and changed it accordingly. I have reduced the amount of sugar used as chocolates bring enough sweetness as well.
I am really pleased of how this recipe turned out. This triple chocolate semifreddo looks incredible, quite elegant and I think it’s not necessary to say how delicious this is. It’s creamy and chocolaty, not too sweet, with bites of crunchy chocolate curls, by far one of the best treats for summer days.
The recipe is easy and worth all the time involved. It is a great dessert you can impress your family or friends with and you can literally say you are in chocolate heaven, no doubt about that.
- Makes about 8-10 servings
- 3 eggs
- 2 egg yolks, extra
- 1/2 cup (100g) sugar
- 2 cups (500ml) whipping cream (35% fat)
- 3.5 oz (100g) white chocolate
- 3.5 oz (100g) milk chocolate
- 3.5 oz (100g) dark chocolate
- chocolate curls, for decorating
- Place each chocolate in a heatproof bowl over a pan of simmering water (bain-marie). Allow the chocolates to melt, stirring occasionally. Set aside until ready to use.
- Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
- Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
- Divide the mixture into three equal-sized amounts, and fold the chocolates, each into a different bowl.
- Line a 2 litre-capacity loaf tin with plastic wrap and pour in the white chocolate mixture. Freeze for 20 minutes or until partially set, leaving the other mixtures at room temperature.
- Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set.
- Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
- When ready to serve invert onto a plate, remove the plastic wrap, decorate if desired with chocolate curls or grated chocolate and cut into slices.