Chocolate Biscuit Semifreddo

I can guide you in creating a delicious chocolate biscuit semifreddo. This cold dessert is a classic favorite that can be customized with your preferred biscuits.

Ingredients

• 200 g of dark chocolate
• 100 g of dry biscuits (such as Digestive or Oro Saiwa)
• 3 egg yolks
• 150 g of sugar
• 300 ml of whipping cream
• 50 g of melted butter

Preparation

1. Melt the chocolate in a double boiler until smooth and uniform. Alternatively, melt it in the microwave, being careful not to burn it, by heating in 20-30 second intervals, stirring in-between.
2. Meanwhile, break the biscuits into not-too-small pieces and set aside.
3. In a bowl, whisk the egg yolks with the sugar until you get a light and fluffy mixture.
4. Gently mix the cooled melted chocolate into the yolks.
5. Whip the cream until it forms soft peaks and fold it into the chocolate mixture, being careful not to deflate it.
6. Add the broken biscuits and stir to evenly distribute them throughout the mixture.
7. Pour the mixture into a plumcake tin lined with cling film or into individual portion molds.
8. Place in the freezer for at least 4-6 hours before serving.

Before serving, remove the semifreddo from the freezer and let it rest for a few minutes at room temperature to make slicing easier. If desired, you can garnish it with chocolate sauce or a dusting of cocoa powder.

Trivia

Semifreddo is a very versatile dessert. You can further enrich it by adding chopped nuts, chocolate chips, or a drizzle of caramel. The name “semifreddo” refers to its texture, which should be softer and less compact than ice cream but still served cold.

Enjoy your meal and have fun playing with the flavors!