Espresso Chocolate Semifreddo

1 c

heavy cream

5

large egg yolks, room temperature

½ c

plus 1/3 cup sugar

4

shots espresso, room temperature (or 1/2 cup strong coffee)

2 oz

unsweetened chocolate, finely chopped

1

large egg white, room temperature

¼ tsp

salt

chocolate-covered espresso beans, chopped, for serving

Espresso Chocolate Semifreddo

If you’re a coffee enthusiast, you will undoubtedly love this decadent frozen dessert. This creamy, silky semifreddo packs a strong punch of coffee (compliments of four shots of espresso) combined with a touch of bitter dark chocolate.

8 servings

Line a 9” x 5” loaf pan with plastic wrap. Place in the freezer.

Beat the cream with a hand mixer until it thickens and forms soft peaks. Place in the refrigerator to chill. Clean the beaters.

Place the egg yolks and 1/2 cup of sugar in a heatproof bowl that fits snugly over a pot of simmering water. Beat the egg yolks with a hand mixer at medium speed, scraping the side of the bowl with a spatula frequently, until the egg yolks are light in color and fluffy, about 2 minutes. Beat in the espresso and continue to beat the mixture until it thickens, about 4 minutes. Take off the heat and fold in the chocolate. Clean the beaters.

Place the egg white, 1/3 cup sugar, and salt in a heatproof bowl. Set the bowl over the saucepan of simmering water and beat at medium speed until smooth and shiny, about 2 minutes. Remove from the heat and continue to beat another minute.

Gently, in two stages, fold the egg white mixture into the egg yolk mixture. Fold in the whipped cream.

Transfer the mixture to the prepared loaf pan. Freeze until set and sliceable, at least 8 hours, preferably 24 hours. When ready to serve, turn the loaf pan upside down and unmold. Top with chocolate-covered espresso beans. Slice and serve.