Mocha Semifreddo

Ingredients and Weight:

• 1 cup strong brewed coffee, cooled
• 1/2 cup cocoa powder, unsweetened
• 1 cup heavy cream
• 1 cup semisweet chocolate chips
• 1/2 cup milk
• 1/4 cup sugar
• 2 large egg yolks
• 2 large egg whites

Preparation Time:

• 20 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Make the coffee mixture: In a small bowl, whisk together the coffee and cocoa powder. Set aside.
2. Whip the heavy cream: In a large bowl, whip the heavy cream until stiff peaks form.
3. Melt the chocolate chips: In a double boiler or microwave-safe bowl, melt the chocolate chips until smooth.
4. Make the egg yolk mixture: In a separate bowl, whisk together the egg yolks, milk, and sugar.
5. Temper the egg yolk mixture: Gradually whisk the tempered egg yolk mixture into the melted chocolate until fully combined.
6. Fold in the coffee mixture: Gently fold the coffee mixture into the chocolate mixture until just combined.
7. Fold in the whipped cream: Gently fold the whipped cream into the chocolate mixture until just combined.
8. Prepare the loaf pan: Line an 8x4-inch loaf pan with parchment paper or plastic wrap.
9. Pour the mixture into the pan: Pour the semifreddo mixture into the prepared loaf pan.
10. Freeze: Freeze the semifreddo for at least 6 hours, or overnight.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Protein: 5g
• Carbohydrates: 30g
• Sugar: 20g

Dish Characteristics:

• Rich, creamy, and decadent
• Intense mocha flavor
• Smooth and velvety texture

User Comments:

• "This semifreddo was absolutely divine! The mocha flavor was perfect, and the texture was so smooth and creamy." - Emily
• "I made this for a dinner party and it was a huge hit. Everyone loved the combination of coffee and chocolate." - Sarah
• "This is the perfect dessert for any coffee lover. It's easy to make and can be prepared ahead of time." - John

Special Precautions and Tips:

• Use high-quality ingredients for the best flavor.
• Don't overbeat the whipped cream, or it will become grainy.
• Cover the semifreddo tightly while freezing to prevent crystallization.
• Allow the semifreddo to thaw for 10-15 minutes before serving for the best texture.