4.33 avg. rating (86% score) - 3 votes

Making Triple Chocolate Semifreddo is no easy task, but the rewards are truly worth the effort, resulting in exceptional pleasures from each spoonful.
Triple Chocolate Semifreddo

Triple Chocolate Semifreddo
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8 to 12
Ingredients
  • 5 large egg yolks
  • 3 Tablespoons sugar
  • pinch salt
  • 1 1/2 Cups whole milk
  • 1 teaspoon vanilla extract
  • 2 1/2 ounces bittersweet chocolate, chopped
  • 3/4 Cup heavy cream, divided use
  • 7 1/2 ounces white chocolate, chopped
  • 3 ounces milk chocolate, chopped
  • raspberries, blackberries or strawberries, to garnish
Instructions
  1. To make mousse base, whisk together yolks, sugar and salt in mixing bowl. Scald milk; temper into yolk mixture. Place bowl over bain-marie of boiling water, whisking constantly until mixture thickens, 3 to 5 minutes. Stir in vanilla extract. Strain mixture into bowl; refrigerate until cold.
  2. To make dark-chocolate layer, melt bittersweet chocolate over bain-marie; whisk until smooth. Slowly whisk 1/2 cup of mousse base into chocolate; let cool. Whip 1/2 cup heavy cream to soft peaks; fold into chocolate mixture. Spread dark-chocolate mousse evenly in 9 inch-by-5-inch loaf pan lined with plastic wrap; freeze.
  3. To make white-chocolate layer, melt chopped white chocolate over bain-marie; whisk until smooth. Slowly whisk 1/2 cup mousse base into chocolate; let cool. Whip 1/2 cup heavy cream to soft peaks; fold into white-chocolate mixture. Once dark-chocolate layer is firm, spread white-chocolate layer evenly in pan; freeze.
  4. To make milk-chocolate layer, melt chopped milk chocolate over bain-marie; whisk until smooth. Slowly whisk 1/2 cup mousse base into chocolate; let cool. Whip 1/2 cup heavy cream to soft peaks; fold into milk-chocolate mixture. Once white-chocolate layer is firm, spread milk-chocolate layer evenly in pan; freeze for at least four hours.
  5. Freeze semifreddo until hard, about 4 hours. Unmold; remove plastic.
  6. To serve, slice and garnish with fresh raspberries, blackberries and/or strawberries. (Store remaining semifreddo wrapped in plastic in freezer.)

 

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