Dark Chocolate Semifreddo

1. 1

   Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl.

2. 2

   Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour.

3. 3

   Beat egg whites and 1/4 tsp salt until soft peaks form.

4. 4

   Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer.

5. 5

   While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks.

6. 6

   Beat chilled chocolate mixture until soft peaks form.

7. 7

   Fold in meringue, leaving some streaks of white.

8. 8

   Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving.

9. 9

   Whip remaining 1 c heavy whipping cream to serve on top.

* Per serving · 4 servings · Values may vary.

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