Whip it Good
Every time I whip cream to garnish a dessert, I always tend to make about 10 times what I need. When I see the ridiculous amount in the bowl, I say to myself: Self… don’t use so much cream next time! Then the next time comes, and I do the same thing again… DOH! When am I going to learn? I hate to waste food, so I usually put the extra cream in my coffee for the next few days, or will cut up berries and add a dollop (or two, or three or four).
This time, while making Napoleons, I really overdid the amount of cream, and had to get creative to use it up. So I decide to make Semifreddo. Semifreddo means semi-frozen. Its 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: If you’re one of those “scared of raw eggs” types… you’re not gonna like this recipe!
Dark Chocolate Semifreddo Recipe
4 oz dark (60-70%) chocolate
3 tbsp super fine sugar
2 eggs, separated (room temperature)
8 oz cream
1. Melt the chocolate in the microwave in 30 second increments and stir well until melted. Set aside.
2. Whip the egg whites in a medium size bowl, until medium-stiff peaks. Whip the cream to soft peaks in another medium sized bowl.
3. Whip together the sugar and egg yolks in a large bowl, until pale. Scrape the chocolate into the bowl, and whip for several minutes until the mixture is very thick and smooth. Fold in the egg whites and then the cream. Scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.
4. To unmold onto a plate, dip the bottom of the mold into hot water and then run a knife around the sides. It should pop out easily. Let sit at room temperature (after unmolding) for 15-20 minutes to soften before serving.
Makes 4-6 servings
Note: I used some devils chocolate cake crumbs for the bottom. You can also use crushed cookies, or leave it plain.
Note 2: I served it with my “half-assed raspberry sauce.” About 1/2 c frozen raspberries, a tbsp or so of both sugar and water, microwaved for 1-2 minutes and strained. Easy Peasy.
Note 3: If the yolks and chocolate siezes up on you, gently warm it in a bowl over simmering water and then add a bit of the whites and beat the heck out of it.
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MAGIFICENT-looking dessert.
does anything you make ever NOT look good?! your blog is no good for me when i’m starving! off to find a piece of chocolate :-)
Nice photos!
One way to avoid whipping too much cream is to do it by hand with a whisk. Your arm can get pretty tired whipping cream and you’ll start to measure before hand.
I never realized how easy Semifreddo was to make. It seems like the perfect summer time dessert. I’m a virgin to this dessert but I like what you have done with this plate. The cake crumbs at the bottom make the whole dish look like a cream pie. Ain’t nothing wrong with that :)
god knows i love whipping… eery chance i get a whip by hand. it relaxes me so much… people think i’m crazy. semifreddos are one of my favorite things to make too!
No way something that looks that good is so easy! This would sooth the chocolate beast, for sure. I am going to make it with a berry sauce. Thanks!
What a great looking quick recipe! Thanks!
What a fantastically easy recipe! Your pics are gorgeous.
This looks so easy to make and so decadent. Beautiful!
Swoon, that looks like all types of yummy!
This is my first visit to your site and this picture jumped out at me when I opened Foodgawker this morning. I’ve never made this and have already printed this recipe for Sunday lunch. If it wasn’t that we are trying to cut down on sweet treats in the week, I would have made this today!!!!
thank you thank you thank you for this recipe! i was going to make this semi-freddo this week but the recipe i was going to follow was by far MORE complicated.
That look amazing!
I always whip too much cream too, it’s because it always seems impossible to whip just a tiny bit of cream but then I end up overdoing it… Ah well, it makes good things like this!
this looks delicious!!!
That is a great idea – now I know what I’ll be making next time I whip too much cream… ;)
Wow! What a tantalizingly beautiful dessert:)!
[...] I Shot the Chef-Chocolate Semifroddo [...]
That looks absolutely amazing. I immediately need something creamy and chocolatey!
Some white cream on top of it would make it look even yummy, anyways the pic made my mouth water.
Ou I lowe your delicius semifreddo, I will interduce it here in Denmark
What a beautiful dessert, lovely plating and gorgeous photo. Of course, anything with chocolate has to be delicious, and this is no exception :D.
We’d like to invite you to participate in our September apple and peach recipe contest. All competitors will be eligible to win one of three prizes :)! Please email me, sophiekiblogger@gmail.com, if you’re interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/
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KI Chief Blogger
Mmm. That looks really good. A few made the comment that you should whip cream by hand. They must have great patience, and strong arm muscles. I always quit before I can get anything whipped. Great blog, by the way.
i made it. tastes really good, worth making again and again but the only problem was it didnt set as shown in the pic. i freezed it for 5 hrs. but still it wasnt firm enough.any idea wat cud be done to set it well???
Hey Honey!!
Thank you for a beautiful post!
I liked it so much I’ve included in my salute to Chocolate post “12 Hot Ice Cream Recipes You Need to Try”
I look forward to many other wonderful recipes.
Love,
Bridge.