Tangerine Chocolate Semifreddo

1. 1

   In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine peel, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160u00b0. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally.

2. 2

   In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight.

3. 3

   Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.