Mocha Semifreddo
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
10 ounces semisweet chocolate, chopped (300 g)
1/4 cup instant coffee granules (50 mL)
1/4 cup boiling water (50 mL)
2 tablespoons unsweetened cocoa powder (25 mL)
4 eggs
1/3 cup sugar (75 mL)
1 1/2 cups whipping cream (375 mL)
CRUST:
1 cup chocolate cookie crumbs (250 mL)
2 tablespoons butter, melted (25 mL)
GARNISH:
1 ounce white chocolate, melted (30 g)
1 ounce semisweet chocolate, melted (30 g)
Recipe
Preheat oven to 350ºF (180ºC).
CRUST:
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.
In heatproof bowl over saucepan of hot (not boiling water), melt semisweet chocolate, stirring occasionally; let cool to room temperature. In separate bowl, whisk together coffee granules, boiling water and cocoa; set aside. 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.
In another bowl, whip cream; fold one-quarter into chocolate mixture. Gently fold in remaining whipped cream. Pour over crust, smoothing top.
GARNISH:
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.
Yield: 8 servings
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