Chocolate Coffee Semifreddo (Ice Cream)
|Categories:||Cakes, Ice Cream & Ices, Chocolate, Other Desserts, Other Snacks|
|Keywords:||Cream, powder, coffee, rum, cocoa, Ice, brandy, liqueur, semifreddo|
|1 1/4 c||double cream|
|1 Tbsp||instant coffee powder|
|1 Tbsp||coffee liqueur, chocolate liqueur, brandy, rum etc. (alcohol of your choice, optional)|
|1||chocolate bar of your choice (snicker's, mars, toblerone etc.)|
|1 Tbsp||cocoa powder (to decorate, optional)|
|dark chocolate curls (to decorate, optional)|
Pinched by lfran, and 73 more.
- Grocery List
Directions-Line a loaf tin with clingfilm.
-Chop the chocolate bar into small-medium size chunks, set aside.
-Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve.
-Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)-In a bowl, whip the double cream until thick.
-Gently fold in the egg and sugar mixture.
-Add the chopped chocolate bar to the mixture.
-Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)-When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate)
-Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.