Chocolate Grand Marnier Semifreddo |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Semifreddo is an Italian word that refers to a class of semi-frozen desserts. The word means half cold in Italian. It has the texture of frozen mousse. This recipe blends the flavors of chocolate, orange and almond! Read more ! It's a winner! Ingredients:
semifreddo |
2 tangerines |
4 oz. bittersweet or semisweet chocolate |
1 tbsp cocoa powder |
1/4 cup plus 2 tbsp. granulated sugar |
4 tsp. amaretto liquer |
4 large egg yolks |
4 oz. chocolate wafer cookies, ground |
1 cup heavy cream |
3/4 cup mascarpone |
1/2 cup chopped pistachios, for garnish |
chocolate – grand marnier sauce |
1 tangerine |
6 oz. bittersweet or semisweet chocolate, finely chopped |
1 tbsp. unsalted butter |
1/2 cup boiling water |
3 tbsp. heavy cream |
2 tsp. light corn syrup |
3 tsp. grand marnier liquer |
Directions:
1. SEMIFREDDO:
2. Zest the tangerines and squeeze them. Reserve 3/4 cup juice and set the zest aside.
3. Place the chocolate, cocoa powder, 2 tbsp. sugar, and tangerine juice in a small saucepan and cook over medium heat, stirring constantly. The mixture will bubble and then begin to thicken; continue cooking until it is almost the consistency of pudding, about 2 minutes.
4. Remove from the heat and stir in the tangerine zest and amaretto. Allow the mixture to cool for 15 minutes and transfer it to a large mixing bowl.
5. In the bowl, use a mixer to beat together the egg yolks and the remaining 1/4 cup sugar on medium speed until light-colored and thick, about 2 minutes.
6. Fold the egg yolk into the cooled chocolate mixture.
7. Fold in the chocolate wafer crumbs.
8. Ina separate bowl, whip the heavy cream with the mascarpone at high speed until it is thick and softly peaking.
9. Gently fold the cream mixture into the chocolate mixture to complete the Semifeddo mix.
10. Pour the semifreddo mixture into a loaf pan or another freezable container and press plastic wrap on the surface. Freeze for at least 6 hours, or until firm.
11. CHOCOLATE – GRAND MARNIER SAUCE
12. Zest the tangerine and squeeze it until you have 1 teaspoon zest and 2 tablespoons juice.
13. Place the chocolate and butter in a medium bowl.
14. Pour in the boiling water and allow the ingredients to sit for 30 seconds, then whisk them together until smooth.
15. Whisk in the heavy cream, corn syrup, tangerine zest, Grand Marnier, and tangerine juice.
16. Remove frozen Semifreddo from freezer and unmold the whole semifreddo by dipping the pan in hot water and inverting it over a plate and then slice it into portions with a hot thin-bladed knife. Drizzle each serving with some of the warm sauce and sprinkle with chopped pistachios.
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