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Chocolate Semifreddo Recipe


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     Chocolate Semifreddo

Category   Desserts - Breads
Sub Category   None

100g dark chocolate (70%), plus extra to serve
4 large eggs
200ml double cream
100g golden caster sugar
1 x 400g tin of rice pudding
2 tbsp cocoa powder

Line a 1.5-litre freezer-proof terrine mould or loaf tin with a double layer of clingfilm, letting it overhang at the edges. Melt the chocolate in a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Remove and allow to cool while you separate the eggs. Whisk the egg whites with a pinch of sea salt until superstiff, then, in a separate bowl, whisk the cream with the sugar until it forms soft peaks. Stir the rice pudding and cocoa into the melted chocolate, then whisk up the egg yolks and fold in with a spatula, followed by the cream. Finally, fold in the whites, working from the outside in and from bottom to top, until fully mixed but being mindful to retain as much air as possible. Pour into the lined mould, fold in the overhanging clingfilm to cover, then freeze overnight.
Move the semifreddo from freezer to fridge 2 hours before you want to eat so you have a semi-frozen, sliceable dessert. Turn it out on to a serving platter, and sprinkle over the Hazelnut brittle (page 78 of Together) and Spiced dust (page 78 of Together). Nice with shaved or grated chocolate, too.

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