How To Make Mint Chocolate Semifreddo
The semifreddo is one of summer’s classic desserts. Way before ice cream cakes and popsicles and frozen yogurt, the semifreddo was king in the world of cold confections. With just a couple basic ingredients as the base—eggs, milk and sugar-this classic Italian mousse derives from the words half and frozen. Enjoy with a chocolate drizzle, some fresh fruit, caramel sauce, crushed cookies, candies and more. Learn how to make a mint chocolate semifreddo with our pastry chef in this online baking class.
Mint Chocolate Semifreddo
6 oz chocolate
1 cup heavy cream
1. Make the ganache by simmering the cream and adding the chocolate. Stir and set aside.
Mint Semifreddo Ingredients
¾ oz fresh mint
1 ½ cups heavy cream
¾ cup granulated sugar
½ cup granulated sugar
Mint Semifreddo Directions
1. Bring the cream to a simmer, add the mint and set aside for about an hour. Strain and chill.
2. Separate the eggs and whisk the yolks with ¾ cup of sugar placed over a double boiler, whisking constantly until the mixture reaches the ribbon stage. Set aside to cool.
3. Whip the egg whites and ½ cup of sugar to a medium peak. Whip the chilled cream to a medium peak and set aside. Fold ½ of the eggs whites into the egg yolk mixture ½ at a time and then fold in the whipped cream.
4. Pour into a parchment paper lined pan and freeze for at least 4 hours up to overnight. Serve topped with warm ganache. A small amount of green color can be added and ¾ teaspoon of mint extract can be used in place of the fresh mint.
5. Once frozen, cut the semifreddo to desired shape. Remove using spatula, plate and service immediately with ganache and other garnishes of your choosing.