Valentines Dessert: Chocolate Espresso Semifreddo

So you are craving ice cream, but you open the fridge and all that is to be found is a bag of frozen peas and a lunch box ice pack. You really want a nice, smooth, frozen treat though. You close the fridge door in defeat and opt to snack on some old store bought cookies. Well, put those cookies down and listen to what I have to share with you. Semifreddo. Aka Semifreakindelicious. This is the next best thing to ice cream, and if you have a few eggs, some cream cheese, whipping cream and chocolate you are well on your way to fulfilling your frozen dessert dreams :) The only problem with this though is that you must make it a few hours prior to eating to give it time to freeze. Waiting for it to freeze might be some of the worst or best hours of your life. Knowing what awaits your taste buds is certainly enough to make you happy but realizing how long you must wait will probably/most definitely make you unhappy. But first things first: let me share the procedures to what may seem like a very difficult dessert to make, but trust me, you can do it!

This dessert involves a lot of steps, so it will be helpful to cut, measure, soften, melt, or anything else that needs to happen to the ingredients prior to preparing it. I found myself rushing to chop chocolate and crack eggs while I was trying to whisk some whipping cream while cooking a cookie crust. Whoo. I ended up making a mistake(oops). I used egg whites where there was supposed to be egg yolks, so I ended up with more egg whites then called for. So don't feel like you must be a great baker to make this. I already messed this recipe up by adding extra egg whites, so I got you on that.  Just read the directions, and then read them again, and then once more. Maybe one more time for safe measures.

This was THE PERFECT Valentines day dessert. Smooth, rich, and chocolaty with a  strong coffee flavor and a nice crunchy cookie crust. Throw some strawberries and drizzled chocolate on top and you have something that will impress all the people you love. This might remind you of last year's Valentines dessert seeing as though it had strawberries, Kahlua, and chocolate too. I just love that combination. You can never go wrong with it. 

Chocolate Espresso Semifreddo
From: Brown Eyed Baker
Ingredients:

For the crust:

• 1¾ cup chocolate cookie crumbs (I used chocolate cream filled Oreos)
• 3 tablespoons unsalted butter, melted

For the semifreddo:

• 3 ounces espresso (I used dark roast coffee)
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 1 tablespoon Kahlua or coffee liquor
• 4 ounces semi-sweet chocolate, finely chopped (or chocolate chips)
• 16 ounces cream cheese or Mascarpone cheese(softened or room temp.)
• 2 ounces heavy cream

Directions:

1. Preheat the oven to 350°F. Lightly butter the bottom and sides of a 9-inch springform pan.
2. Combine the cookie crumbs and melted butter and press into the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.

3. Over a double boiler, whisk together the YOLKS (not whites) and 2 tablespoons of sugar until it is pale yellow and thick. Add espresso, Kahlua, and vanilla. 

 Separating the eggs and measuring out Kahlua and coffee.

 *This is supposed to be egg yolks in the double boiler, but I decided to be completely oblivious and add egg whites. 

4. Place over simmering water and whisk continuously and vigorously until liquid coats the back of a spoon and the mixture is thick and foamy.

 5. Remove from the heat and add the chocolate. Stir until melted and continue stirring until cooled.

6. In a separate bowl, stir together the cream cheese and heavy cream until smooth. Do not over stir. Make sure our cream cheese is very soft so it does not become clumpy.

7. Place egg whites and 1/3 cup sugar in a mixing bowl. Whip on medium high until stiff peaks form. 

8. Fold the cream cheese mixture into the chocolate mixture until there are no streaks left.

9. Fold 1/4 of the meringue (egg white mixture) into the chocolate-cream cheese mixture. Fold in the remaining meringue in three parts. Do not overmix. 

10. Spread the mixture over the baked crust in the pan. Tightly cover with plastic wrap and freeze for at least 4 hours.

10. When ready to serve, run a warm, dry knife around the sides of the pan, then loosen and remove the sides of the pan. Decorate with a drizzle of melted chocolate and fresh berries, if desired. Serve cold and cut slices with a warm, dry knife. Store in freezer.  

-Sarah-