Under 30 Minutes

Mocha Semifreddo

You'll need a 9-inch springform pan (but no ice cream machine!) for this soft-frozen coffee-and-chocolate Italian dessert. It can be made and frozen up to one week ahead.

  • Prep:
  • Total Time:
  • Servings: 8
Mocha Semifreddo

Source: Everyday Food, April 2008

Ingredients

  • Nonstick cooking spray
  • 1 cup sugar
  • 6 large egg yolks
  • 1 tablespoon instant espresso powder
  • 2 1/2 cups heavy cream
  • 1/2 ounce semisweet chocolate, shaved with a vegetable peeler
  • 1/4 cup chocolate-covered espresso beans

Directions

  1. On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.

  2. In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.

  3. In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.

  4. Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

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