Light, airy and chocolatey - this semifreddo recipe is absolutely delicious and requires no ice-cream machine! So simple to put together and looks so impressive to serve to guests or at the weekend for your family. Warning, there will be fights over who gets to lick the bowl clean.
- 150 g good-quality Dark Chocolate
- 6 Eggs – separated – yolks in one bowl, whites in another
- ½ cup Caster Sugar
- ½ cup Amaretto Liqueur or Liqueur of your choice
- 300 mL Thickened Cream
- Fresh Berries to serve
- Fresh Mint Leaves
- Cocoa Powder for dusting
Line a Loaf Pan or a plastic container with plastic wrap. Leave plenty of plastic wrap overhanging the sides to make it easy to turn the semifreddo out later.
Melt chocolate in a heatproof bowl set over a pan of simmering water – it’s important to make sure that the bottom of the bowl does not touch the hot water. Once the chocolate has melted, remove the bowl from the heat but keep the water simmering.
Using an electric beater and in a separate heatproof bowl, whisk the egg yolks, sugar and liqueur together until pale, light and fluffy. Place this bowl over the simmering water and continue to beat it until the mixture doubles in size and starts to thicken up. Whisk in the melted chocolate, remove from the heat and allow to cool to room temperature.
Beat egg whites to soft peaks. In a separate bowl, whip the cream. Gently fold the cream into the cooled chocolate mixture using a spatula, and the following in with the egg whites. Fold gently and keep as much air int he mixture as possible. This will give you a beautiful, light semifreddo.
Pour the mixture intot he container, then cover with the overhanging plastic wrap. Freeze for about 6 hours or until firm.
When you are ready to serve, turn the semifreddo out onto a platter, slice and serve. Add fresh berries, mint leaves and a dusting of cocoa powder to finish it off.