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.