Chocolate SemiFreddo

So here it is.  The Death by Chocolate Semi Freddo. 

This recipe was in the American magazine 'Where Woman Create', published by Stampington and Company's Somerset Studio.  The magazine also credits the Donna Hay magazine and I believe, therefore it is one of her recipes. 

I have made a few alterations, and suggestions that we did instead for ease.

You will need:

For the SemiFreddo:

85g Chocolate Biscuits
350g Dark Chocolate
25g Cocoa Powder
3 Eggs
2 Egg Yolks
1tsp Vanilla Extract
165g Caster Sugar
440ml Single Cream
1/2tsp Sea Salt Flakes

For the Caramel:

250ml Single Cream
60g Butter, Cubed
175g Brown Sugar

Instructions:

1. Lightly grease and line a 22cm x 8cm loaf tine with non-stick baking paper.  Then crush the biscuit and dust the sides and bottom of tin with them. (this was ridiculously hard, they didn't really stick to the sides but that's okay).  I used cling film and baking paper. 

2. Put the chocolate and cocoa in a heatproof bowl over a saucepan of simmering water and stir until smooth. 

3. Places the eggs, extra yolks, vanilla and sugar into a heatproof bowl over a saucepan of simmering water, and using a handheld electric mixer beat for 6-8 minutes or until thick and pale. 

4. Remove from the heat and beat for another 6-8 minutes or until cool. 

5. Whisk the cream until it creates soft peaks.  Gently fold the cream into the egg mixture until well combined. 

6. Pour into the prepared tin. 

 

7. Cover with foil and freeze for 4-6 hours or until firm. 

8. To make the caramel, place cream butter, and sugar in a saucepan over a low heat, and stir until the sugar is dissolved.  Increase the heat to medium, bring to the boil, and cook for 5-7 minutes or until thickened.  Allow to cool. 

9. Slice the semifreddo, drizzle with the caramel sauce, and sprinkle with sea salt to serve. 


Enjoy :) It is easy and sooooo tasty !!!