Dark Chocolate Semifreddo
Delicious, but a little naughty with a few more carbs this time, but nothing dramatic if you balance your day correctly. This uses a few bowls and spoons to make, but the end result is wonderful and difficult to tell from real ice cream style dessert.
Preparation Time: 15 minutes, plus 5 hours freezing
Cook Time: No cooking!
- 3 eggs, separated
- 5oz/140g powdered sugar substituted, such as Splenda
- oz/500ml double cream
- 7oz/200g dark chocolate, finely chopped
Line the base of a 2lb/900g loaf tin with a double layer of cling film, leaving the excess hanging out over the edges. You can use parchment paper, but cling film is much easier to handle for removing from the tin.
Whisk the egg yolks and sugar in a large bowl until pale and fluffy. In a second bowl, whip the cream until it forms soft peaks. In another bowl, whisk the egg whites until they form peaks.
Fold the whipped cream into the egg yolk mixture in a gently stirring motion, and then carefully fold in the egg whites. Be very careful not to beat or use rigorous movements with the mix, it must be treated tenderly!
Sprinkle a third of the chopped chocolate evenly into the base of the prepared tin. Pour half the semifreddo mixture over the chocolate, followed by the next third of the chocolate. Finally, pour over the remaining semifreddo and top with the remaining chocolate. Cover with the cling film overlap and freeze for at least 5 hours until solid.
Once the semifreddo is set, carefully remove it from the tin, turning it upside down onto a plate, and remove the parchment or cling film.
Cut into slices (it may be easier if you use a knife dipped into hot water, the semifreddo will slice more cleanly).