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Milk Chocolate Semifreddo

Milk Chocolate Semifreddo
YIELDS
1 serving
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Ingredients

1
cup sliced almonds
1
Tbsp unsalted butter
dash of salt
7
oz milk chocolate
1 ⅓
cup whipping cream
2
egg
¼
cup sugar
2
tsp vanilla extract
dash of almond extract
cocoa powder, for dusting
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Directions

Step 1

On an ungreased baking sheet, toast almonds for 10 to 12 minutes, until light golden brown. Allow to cool.

Step 2

Melt butter in a sauté pan over medium heat. Add almonds and salt and stir together until coated, about 4 minutes. Remove from heat.

Step 3

In a bowl over a pot of slowly simmering water (or in the microwave at high heat stirring every 20 seconds), melt chocolate and set aside. Keep pot of water simmering on the stove – you’ll need it again!

Step 4

Whip cream to soft peaks and store in fridge until ready to use.

Step 5

Whisk together eggs, sugar, and extracts in a metal or glass bowl. Place bowl over simmering water and whisk constantly until doubled in volume, and whisk leaves a ribbon when lifted from bowl. Remove from heat. Whisk in melted chocolate and allow mixture to cool for about 10 minutes (so as to avoid melting whipped cream). Meanwhile, line a loaf pan with plastic wrap.

Step 6

Fold whipped cream into chocolate mixture, in two additions, until evenly incorporated. Fold in toasted almonds and pour mixture into loaf pan. Freeze overnight.

Step 7

Semifreddo can be spooned or scooped, but can also be unmolded and cut. To slice and plate, invert loaf pan onto a plate and remove pan and plastic wrap. Dust semifreddo with cocoa powder (turning on its sides to fully coat). Slice, wiping knife after every cut.

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