Ingredients
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1/4 teespoon Kosher Salt
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7 ounces 70 percent coco chocolate
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1 1/3 cups whipping cream
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2 egg yolks
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1/4 cup Sugar
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2 teaspoons vanilla extract
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2 oz orange liquoryour favorite orange liquor
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1/2 cup toasted crushed almonds
Directions
Start by putting the half the cream, sugar, salt, orange liquor and vanilla in a pot on medium-low heat stirring until it is almost at a boil. In a bowl break up your 70 percent coco bar (I used Ghirardelli) and when the cream mixture is scalding pour it over the chocolate and lets it sit for 5 min then whisk it together until it is all incorporated. Now take the rest of the cream and whip it until it is nice peaks and put in the fridge until ready to use.
Now in another bowl, over a pot of lightly boiling water start whisking the egg yolks. This should take about 5 min or so keep whisking until they are a light yellow and when you pull the whisk out it runs off very thick like a ribbon (called the ribbon stage). Now take your still warm chocolate mixture and add a little bit to the egg yolks while stirring, add a little or the mixture to temper the eggs (not to make scrambled eggs) then pour that all into the bowl of chocolate mixture and whisk together and add the crushed Almonds and finally fold in the whipped cream careful not to break it down.
Now you can use any mold you like I had a small bread pan. Whatever mold you are going to use start by using a little vegetable cooking spray and spray on the inside. Then line that with some cling film this will make it easy to unmold when its ready. Now pour that mixture in and cover with some more cling film and put in the fridge overnight.
To serve to pull the cling film out of the mold if it sticking submerge the bottom into a bowl or hot water for 30 seconds and it should come out. Now you have your loaf or Semifreddo and cut it into whatever serving portions size you want. Garnish with anything, more chocolate sauce, whip cream, nuts anything your heart desires. You can see I used some homemade caramel and some crunchy surgery Won Tons.
Its foolproof don’t be scared of screwing it up you should give this a try it is just a great summer dessert.
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Steps
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1
Done
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Start by putting the half the cream, sugar, salt, orange liquor and vanilla in a pot on medium-low heat stirring until it is almost at a boil. In a bowl break up your 70 percent coco bar (I used Ghirardelli) and when the cream mixture is scalding pour it over the chocolate and lets it sit for 5 min then whisk it together until it is all incorporated. Now take the rest of the cream and whip it until it is nice peaks and put in the fridge until ready to use. |
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2
Done
|
Now in another bowl, over a pot of lightly boiling water start whisking the egg yolks. This should take about 5 min or so keep whisking until they are a light yellow and when you pull the whisk out it runs off very thick like a ribbon (called the ribbon stage). Now take your still warm chocolate mixture and add a little bit to the egg yolks while stirring, add a little or the mixture to temper the eggs (not to make scrambled eggs) then pour that all into the bowl of chocolate mixture and whisk together and add the crushed Almonds and finally fold in the whipped cream careful not to break it down. |
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3
Done
|
Now you can use any mold you like I had a small bread pan. Whatever mold you are going to use start by using a little vegetable cooking spray and spray on the inside. Then line that with some cling film this will make it easy to unmold when its ready. Now pour that mixture in and cover with some more cling film and put in the fridge overnight. |
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4
Done
|
To serve to pull the cling film out of the mold if it sticking submerge the bottom into a bowl or hot water for 30 seconds and it should come out. Now you have your loaf or Semifreddo and cut it into whatever serving portions size you want. Garnish with anything, more chocolate sauce, whip cream, nuts anything your heart desires. You can see I used some homemade caramel and some crunchy surgery Won Tons. Its foolproof don't be scared of screwing it up you should give this a try it is just a great summer dessert. |
3 Comments Hide Comments
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