Chocolate semifreddo recipe by of 26-05-2012 [Updated on 12-02-2015]
The variegated chocolate semifreddo with nutella was the last chocolate dessert I prepared before starting the foil for the month of May and thanks to its simplicity and the presence of nutella it is a dessert that everyone really likes. I tried to pasteurize the eggs as recommended by my book of cordon bleu by making a syrup made of water and sugar and pouring on the eggs at a temperature of 80 degrees and whipped until the bowl cools so that I can eat the delci like ice cream or parfaits that contain raw eggs. I then enriched the dessert with a Nutella variegation because milk chocolate is very delicate in flavor, next time I will try it using dark chocolate;) The challenge of one recipe a day continues ... which I do tomorrow I stop ? Hihihi a basin to those who pass by here; *
How to make chocolate semifreddo
Melt the chocolate in a double boiler.
Boil 100 ml of water with sugar for 10 minutes until you get a syrup
In a large enough bowl, whip the eggs and when they are frothy, add the boiling syrup flush and whip until the bowl is completely coldAdd the melted chocolate to the egg mixture and stir. Whip the cream and add it too to the mixture.
Now incorporate the whipped cream with a wooden spoon and finally add the Nutella and variegate the mixture.
Now pour the mixture into 6 single-portion molds and place in the freezer for 2 hours to cool.
Remove the chocolate semifreddo from the freezer 5/10 minutes before serving
Then flip and garnish with a chocolate topping and serve