Chocolate Coffee Semifreddo (Ice Cream)
1 1/4 cdouble cream
1 Tbspinstant coffee powder
1 Tbspcoffee liqueur, chocolate liqueur, brandy, rum etc. (alcohol of your choice, optional)
1chocolate bar of your choice (snicker's, mars, toblerone etc.)
1 Tbspcocoa powder (to decorate, optional)
·dark chocolate curls (to decorate, optional)
How to Make Chocolate Coffee Semifreddo (Ice Cream)
- -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.