Triple Chocolate Semifreddo – a beautifully layered, creamy and chocolate dessert, not too sweet, with chunks of chocolate crisps, by far one of the best for a summer day.
Source:Home Cooking Adventure
Element
Makes 8-10 servings
3 eggs
2 egg yolks, extra
1/2 cup (100g) sugar
2 cups (500ml) whipping cream (35% fat)
3.5 oz (100g) white chocolate
3.5 oz (100g) milk chocolate
3.5 oz (100g) dark chocolate
Decorate
Chocolate curls
1. Place the chocolates in a heatproof bowl over a pan of boiling water (bain-marie). Let the chocolate melt, stirring occasionally. Set aside until ready to use.
2. Place eggs, add yolks and sugar in a heatproof bowl. Place over a saucepan of boiling water and, using a hand mixer, beat for 6–8 minutes or until thick and lightly colored. Remove from heat and let cool slightly.
3. Beat cream until stiff peaks form. Gently knead through the egg mixture until well combined.
4. Divide the mixture into three equal amounts, and fold the chocolates, each into a different bowl.
5. Line a 2-quart tin with cling film and pour in the white chocolate mixture. Freeze for 20 minutes or until partially set, leaving other mixtures at room temperature.
6. Gently pour the milk chocolate mixture into the whites and spread evenly. Freeze for an additional 20 minutes or until partially frozen.
7. Gently pour the dark chocolate mixture over the milk. Freeze for 4-6 hours or overnight.
8. When ready to serve, invert onto plate, remove cling film, garnish if desired with chocolate curls, grated chocolate and cut into slices.
