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Triple Chocolate Semifreddo
Watch the video for this recipe:
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.
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Recipe slightly adapted after Donna Hay and theWI
- 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.
I used Schogetten, but any other good quality brand will work as well. Let me know if you try this out:)
I think you can just use the base for the white part.. it's the basic recipe for semifreddo.. if you don't want white chocolate simply don't use. Maybe a bit of vanilla would be great for flavor though, if you don't use chocolate.
Você tem certeza que não encontram creme de leite fresco para batir?
Eu não sei de outro substituto
Ele deve funcionar, deixe-me saber se você experimentá-lo
here it is: http://www.audionetwork.com/browse/m/track/this-ordinary-life_80194?keyword=This-Ordinary-Life
I would add 1 tbsp of instant coffee, powder, will be great.
The eggs are not raw.. as they are slightly cooked over double boiler.. I gave this to my little 3 yrs old daughter, she really enjoyed it and nothing bad happened. I use raw eggs in various dishes, but I make sure they are organic, I buy them from a local farm.
No.. not at all.. and the eggs are not raw.. as they are cooked over the double boiler for a while.. There are many desserts made with raw eggs like Tiramisu and you never feel the smell or taste of eggs.
Sorry for the late answer Adeeha.. I've been moving to a new house these couple of weeks and had a lot of work .. I would suggest to simply cut the recipe in half. (2 small eggs + 1 egg yolk and half the rest ) and use a smaller container.. I am sure you will love it.. Any leftovers can be frozen again and keep well for more than a week or more..
Sorry Sophie for the late answer, I've been moving to a new house and was overwhelmed with packing and unpacking.. so.. the mixture doesn't deflate, and you can leave everything on room temperature until ready to use.. what you can do is to reheat the chocolate if hardens.. mine didn't as the bowls were hot due to the double boiler and kept the chocolate melted until needed. Let me know if you give it a try.. it's so good I am sure you will be pleased of it.
I would try with a 9 inch round mold.. should work great :)
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