Marcella Hazans Semifreddo di Cioccolato

1. 1

   Whip the cream.

2. 2

   Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.

3. 3

   When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.

4. 4

   Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.

5. 5

   Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan.

6. 6

   Cover with plastic wrap and freeze overnight.

7. 7

   To serve, unmold the loaf onto a platter, remove wax paper and slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.