Plan ahead, as this needs a few hours in the refrigerator to set up. What it does not need, is an ice cream maker. Semifreddo is a frozen dessert that is meant to be served sliced and plated. It will thaw slightly as you serve it, but since it is made primarily of meringue and whipped cream, it will hold its shape without melting. Note that grating the chocolate can be a messy affair, but I prefer this method which produces thin shavings of the chocolate that meld seamlessly with the creamy dessert, instead of using chopped chocolate or mini chips which would yield too much texture. Note, if you aren’t feeding a crowd, halve the recipe and use an 8×4″ loaf pan instead.
Peppermint Chocolate Semifreddo
Plan ahead, as this needs a few hours in the refrigerator to set up. What it does not need, is an ice cream maker. Semifreddo is a frozen dessert that is meant to be served sliced and plated. It will thaw slightly as you serve it, but since it is made primarily of meringue and whipped cream, it will hold its shape without melting. Note that grating the chocolate can be a messy affair, but I prefer this method which produces thin shavings of the chocolate that meld seamlessly with the creamy dessert, instead of using chopped chocolate or mini chips which would yield too much texture. Note, if you aren't feeding a crowd, halve the recipe and use an 8×4" loaf pan instead.
Ingredients
- 6 egg whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 ⅓ cup granulated sugar
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon peppermint extract
- 1 ½ cups chocolate cookies, I use Annie’s chocolate bunnies
- 4 ounces bittersweet chocolate bar, between 55% and 70%
Instructions
- Line a large, 9 x 5” loaf pan with plastic wrap, allowing it to overhang on all sides. You will probably need two overlapping pieces of plastic wrap to fit the pan.
- Place the egg whites, sugar, cream of tartar and salt in a large metal bowl. Bring a pot of water to a simmer, and make sure the bowl can fit over the pot without the bottom of the bowl touching the simmering water.
- Whisk the egg white mixture until frothy, about 2 minutes, then place the bowl over the bowl of simmering water. Continue to whisk, constantly, until a thermometer reads 165 F. It should take about 10-12 minutes.
- Transfer the egg white mixture to a stand mixer and beat on high speed until the egg whites have cooled down and are stiff and glossy. It will take between 8-10 minutes. Place the egg whites in the refrigerator.
- Beat the heavy cream with the powdered sugar until thickened. Beat in the peppermint extract.
- Use the large holes on a box grater to grate the bittersweet chocolate into a small bowl. Stir the chocolate into the cream, then use your hands to break up the chocolate cookies, also adding those to the cream.
- Fold the cream into the egg whites gently, but thoroughly. Spoon the mixture into your prepared loaf pan, then freeze for at least 6 hours or overnight.
- When you are ready to serve, lift the semifreddo from the loaf pan using the plastic wrap, then place it on a cutting board and remove the plastic. Cut into slices and serve.
Tried this recipe?Let us know how it was!
