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Chocolate Semifreddo with Chile-Chocolate Sauce

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Introduction

Discover the delightful fusion of chocolate and spice in this indulgent Chocolate Semifreddo with Chile-Chocolate Sauce recipe. A perfect treat for those who appreciate a unique twist on classic desserts, offering an exciting blend of flavors that tantalizes your taste buds.

Tips for this recipe

To achieve the best texture and flavor in this Chocolate Semifreddo with Chile-Chocolate Sauce, ensure all ingredients are at the right temperature. The chilled heavy cream and milk create a smooth base while keeping the semifreddo firm without freezing solid.

Why you will love this recipe

This Chocolate Semifreddo with Chile-Chocolate Sauce is an innovative dessert that marries rich, smooth chocolate with a subtle kick of heat from the chile. It’s not just another sweet dish; it’s a culinary adventure in your mouth, promising to impress both adults and curious foodies alike.

Ingredients

  • Nonstick vegetable oil spray
  • 2 large egg whites
  • 1/2 cup sugar
  • 4 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao)
  • 2 tablespoons unsalted butter, room temperature
  • 1 cup chilled heavy cream
  • 3/4 cup whole milk
  • 1 chile de árbol
  • 1 cinnamon stick
  • 1 tablespoon (firmly packed) light brown sugar
  • 6 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped
  • 1 tablespoon tequila (optional)
  • 1 cup chilled heavy cream
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnam bonacce
  • 1/2 vanilla bean, split lengthwise
  • 1/4 cup whole almonds, toasted, coarsely crushed

Adviced equipments

For preparing this scrumptious Chocolate Semifreddo with Chile-Chocolate Sauce, you’ll need a set of premium equipment to ensure the best results:

  • Premium Chef Knife
  • Stainless Steel Mixing Bowls
  • Electric Hand Blender
  • Silicone Ice Cream Scoop
  • Digital Food Scale
  • High-Speed Hand Blender (Blitz)
  • Airtight Food Storage Containers
  • Heavy-Duty Chocolate Melter
  • Kitchen Aid Stand Mixer with Prep Bands
  • Silicone Spatula Set (Large & Small)

History of the recipe

The concept of infusing chocolate desserts with unexpected elements like chile can be traced back to various regions where bold flavors are celebrated. While this Chocolate Semifreddo with Chile-Chocolate Sauce does not have a specific historical origin, the idea reflects the modern culinary trend of combining contrasting ingredients for an exciting gastronomic experience.

fun facts about this recipe

Did you know that chocolate has been enjoyed in various forms and flavors around the world since ancient times? Incorporating a spicy element like chile into a classic dessert elevates it to new heights, creating an unforgettable taste sensation. This Chocolate Semifreddo with Chile-Chocolate Sauce is not just food; it’s a fusion of cultures and flavors that push the boundaries of traditional sweet treats.

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Chocolate Semifreddo with Chile-Chocolate Sauce

Chocolate Semifreddo with Chile-Chocolate Sauce

amanda

Equipment

  • - Premium Chef Knife

  • - Stainless Steel Mixing Bowls

  • - Electric Hand Blender

  • - Silicone Ice Cream Scoop

  • - Digital Food Scale

  • - High-Speed Hand Blender (Blitz)

  • - Airtight Food Storage Containers

  • - Heavy-Duty Chocolate Melter

  • - Kitchen Aid Stand Mixer with Prep Bands

  • - Silicone Spatula Set (Large & Small)

Ingredients

  • Nonstick vegetable oil spray

  • 2 large egg whites

  • 1/2 cup sugar

  • 4 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao)

  • 2 tablespoons unsalted butter, room temperature

  • 1 cup chilled heavy cream

  • 3/4 cup whole milk

  • 1 chile de árbol

  • 1 cinnamon stick

  • 1 whole star anise

  • 1 tablespoon (firmly packed) light brown sugar

  • 6 ounces semisweet or bittersweet chocolate (do not exceed 61 % cacao), chopped

  • 1 tablespoon tequila (optional)

  • 1 cup chilled heavy cream

  • 1 tablespoon sugar

  • 1/4 teaspoon ground cinnamon

  • 1/2 vanilla bean, split lengthwise

  • 1/4 cup whole almonds, toasted, coarsely crushed

  • Ingredient info: Chiles de źrbol can be found at some supermarkets.

Instructions

1

Instruction 1

Spray a 9x4 1/2 x 3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)
2

Instruction 2

Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.
3

Instruction 3

Beat cream in another medium bowl until medium-stiff peaks form (cream should be soft and pillowy; peaks will just fall onto themselves). Using a rubber spatula, gently fold egg whites into warm chocolate. Fold in whipped cream. (Stop folding as soon as mixture becomes one smooth texture and light brown color.) Scrape semifreddo into prepared pan; smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD: Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.
4

Instruction 4

Bring first 5 ingredients to a boil in a small saucepan. Remove from heat and cover. Let steep for 15 minutes.
5

Instruction 5

Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD: Sauce can be made 2 days ahead. Let cool completely. Cover and chill. Gently rewarm before continuing.
6

Instruction 6

Combine cream, sugar, and cinnamon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer, beat until soft peaks form.
7

Instruction 7

Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices. Transfer to plates. Garnish with cinnamon whipped cream and warm chile-chocolate sauce, if desired. Sprinkle almonds over.
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