Dark Chocolate Semifreddo

1. 1

   Melt the chocolate in the microwave in 30 second increments and stir well until melted. Set aside.

2. 2

   Whip the egg whites in a medium size bowl, until medium-stiff peaks. Whip the cream to soft peaks in another medium sized bowl.

3. 3

   Whip together the sugar and egg yolks in a large bowl, until pale. Scrape the chocolate into the bowl, and whip for several minutes until the mixture is very thick and smooth.

4. 4

   Fold in the egg whites and then the cream.

5. 5

   Scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.

6. 6

   To unmold onto a plate, dip the bottom of the mold into hot water and then run a knife around the sides. It should pop out easily.

7. 7

   Let sit at room temperature (after unmolding) for 15-20 minutes to soften before serving.

8. 8

   Note 1: If the yolks and chocolate seizes up on you, gently warm it in a bowl over simmering water and then add a bit of the whites and beat the heck out of it.

9. 9

   Note 2: You can use crushed cookies on the bottom for a crust or leave it plain.

* Per serving · 4 servings · Values may vary.

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