Dark Chocolate Semifreddo

You don’t need an ice cream maker for a sweet, summertime treat. This semifreddo has far more air whipped into it than an ice cream, and the combination of the rich chocolate and cream of a mousse with the incredibly light texture of a meringue makes this unfussy, decadent dessert perfect for dinner guests.

Our recipe calls for 92% Pure Dark chocolate with a 70% Pure Dark chocolate sauce, but if 92% is too dark for you, feel free to substitute the sweeter 70% for both components.

For the Semifreddo

1. Line a a 4x8" loaf pan with parchment paper. 
2. Lightly whisk together the egg whites and sugar in a mixer bowl and set over a pan of simmering water. Stir the egg whites and heat for 5 minutes or until sugar is dissolved.
3. Remove from heat and transfer to the bowl of a stand mixer and whip until cool and tripled in volume.
4. Whip the cold cream by hand or with amixer just until soft peaks appear
   
5. Melt the chocolate in a microwave or double boiler
6. Stir the butter into the melted chocolate until thoroughly combined. Gently fold the egg whites into the chocolate, followed by the whipped cream.
7. Transfer to a parchment-lined loaf pan and freeze for 5-6 hours.

For the Chocolate Sauce

1. Combine the milk and cinnamon in a saucepan and gently bring just to a boil.
2. Remove from heat and whisk in the chocolate, stirring until fully melted.  

For the Whipped Cream

1. Combine the cream, sugar, and vanilla in the bowl of a stand mixer and whip to soft peaks.

To Serve

Unmold the semifreddo onto a serving platter and remove the parchment paper. Slice with a hot, dry knife and serve with warm chocolate sauce and whipped cream. If desired, top with crushed, toasted hazelnuts, pecans, or peanuts.