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1
Line 9x5 loaf pan with plastic wrap
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2
In bowl of stand mixer fitted with whisk attachment, whip yolks for 3-4 minutes till light and frothy.
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3
While yolks are whipping, combine sugar and 1/2 cup water in a small saucepan. Cook sugar syrup over high heat until it reaches soft ball stage (238 degrees on a candy thermometer).
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4
With mixer on medium speed drizzle sugar syrup down the side of the bowl. Add cocoa powder and salt and whip for 5-6 minutes until mixture cools and thickens.
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5
In a separate bowl whip cream until it holds stiff peaks. Fold in orange zest.
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6
Fold whipped cream into the cooled chocolate mixture.
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7
Spoon about 1/4 of chocolate mixture into the prepared pan. Use a spoon to drizzle about 1/3 of the melted chocolate evenly over the chocolate mixture.
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8
Carefully spoon another 1/4 of the chocolate mixture into the pan. Drizzle with another 1/3 of the melted chocolate. Repeat another layer of chocolate mixture, the last of the melted chocolate, and finish with the last of the chocolate mixture.
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9
Cover the pan with plastic and place in freezer for at least 8 hours or up to a week.
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10
When read to serve remove the semifreddo from pan and peel off plastic. Slice into 8 slices and serve with a little whipped cream and orange supremes.
