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Mocha Semifreddo

Food Network Canada
YIELDS
8 servings
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Ingredients

Crust

1
cup chocolate cookie crumbs
2
Tbsp butter, melted

Mocha Semifreddo

10
oz semisweet chocolate, chopped
¼
cup instant coffee, granules
¼
cup boiling water
2
Tbsp unsweetened cocoa powder
4
egg
cup sugar
1 ½
cup whipping cream

Garnish

1
oz white chocolate, melted
1
oz semisweet chocolate, melted
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Directions

Step 1

Line side of 7-inch (1.5 L) springform with parchment paper; set aside. Stir cookie crumbs with butter; pat onto bottom of pan. Bake in centre of oven for about 7 minutes or until firm. Let cool on rack.

Step 2

In heatproof bowl over saucepan of hot (not boiling water), melt semisweet chocolate, stirring occasionally; let cool to room temperature.

Step 3

In separate bowl, whisk together coffee granules, boiling water and cocoa; set aside.

Step 4

In large heatproof bowl over saucepan of simmering water, beat eggs with sugar for 5 minutes or until thickened. Reduce speed to low; beat in coffee mixture and melted chocolate. Let cool to room temperature, about 20 minutes.

Step 5

In another bowl, whip cream; fold one-quarter into chocolate mixture. Gently fold in remaining whipped cream. Pour over crust, smoothing top.

Step 6

Pipe or drizzle white chocolate decoratively over top. Garnish with semisweet chocolate. Freeze for at least 6 hours or until firm. (Make-ahead: Semifreddo can be wrapped in plastic wrap and stored in rigid airtight container for up to 1 week.)
Partially thaw in refrigerator for 1 hour before unmoulding to serve.

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