Cioccolato Espresso Semi-Freddo | Chocolate Espresso Semi-Freddo

Semi-Freddo means Semi-Frozen. This almost frozen mousse-like dessert is light yet decadent. Use your imagination to switch out ingredients, keeping in mind traditional Semi-Freddo usually contains a crunch factor (nuts, cookies, chocolate nibs), and I always add a teaspoon of liqueur to ensure the creamy mixture does not freeze. Serve with a glass of chilled bubbles, like CorteAura Franciacorta.

If you have any of this creamy mixture leftover, I like to make grown-up ice cream sandwiches using chocolate wafers. Just a few dainty bites, but so satisfying!

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 cup Heavy Cream

1 Egg White

10 Famous Chocolate Wafers, crushed not pulverized ( I use a baggie and a rolling pin)

3 teaspoon Luxardo Espresso Liqueur, or similar

1 teaspoon Instant Espresso, I use Ferrara

Directions

Whisk the cream with a hand mixer until soft peaks form.

In a separate bowl, whisk the egg white until soft peaks form. Be sure the beaters are clean and dried before attempting to whisk egg white into peaks.

Fold the egg white peaks into the cream peaks.

Fold in the instant espresso powder, crushed chocolate wafers, and the espresso liqueur.

Divide the mixture into four serving. Spoon each portion into a Panna Cotta mold, I use a silicone mold from Italy made by Tescoma, available online. If you do not have Panna Cotta molds, line 4 small ramekins with plastic wrap, leave an inch or 2 to use easily be able to pull up to unmold the Semi-Freddo.

Fill each ramekin with 1/4 of the mixture and cover the top with plastic wrap.

Place in the freezer for at least 3 hours.

When ready to serve, use a knife to free the side of the Semi-Freddo from the mold and it will slide right out. If using ramekins, uncover and pull out the plastic-encased Semi-Freddo. Turn upside and unwrap onto a small dessert plate.

Serve immediately.