Dark Chocolate Semifreddo

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Semifreddo is very similar to ice cream, but you don’t need an ice cream maker. Its painfully easy, just a little whipping, mixing, folding and in about 10 minutes, you’re done. One note: it contains raw eggs.

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Steps

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Melt the chocolate in the microwave in 30 second increments and stir well until melted.

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Set aside.

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Whip the egg whites in a medium size bowl , until medium-stiff peaks.

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Whip the cream to soft peaks in another medium sized bowl.

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Whip together the sugar and egg yolks in a large bowl , until pale.

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Scrape the chocolate into the bowl , and whip for several minutes until the mixture is very thick and smooth.

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Fold in the egg whites and then the cream.

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Scrape the mixture into a cake pan , loaf pan or individual molds and freeze for at least 4 hours.

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To unmold onto a plate , dip the bottom of the mold into hot water and then run a knife around the sides.

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It should pop out easily.

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Let sit at room temperature for 15-20 minutes to soften before serving.

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Ingredients

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dark chocolate, superfine sugar, eggs, cream