Chocolate Semifreddo with Chile-Chocolate Sauce

Name: Chocolate Semifreddo with Chile-Chocolate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams semisweet or bittersweet chocolate (do not exceed 61 % cacao), chopped; 1 chile de árbol; 1 cinnamon stick; 2 larges egg whites; 0 teaspoons ground cinnamon; 237 milliliters chilled heavy cream; 1 Tbsp (firmly packed) light brown sugar; 1 Tbsp sugar; 1 Tbsp tequila (optional); 2 Tbsps unsalted butter, room temperature; 1 vanilla bean, split lengthwise; 59 milliliters whole almonds, toasted, coarsely crushed; 177 milliliters whole milk; 1 whole star anise

You can never have too many side dish recipes, so give Chocolate Semifreddo with Chile-Chocolate Sauce a try. Watching your figure? This gluten free recipe has 209 calories, 3g of protein, and 17g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up brown sugar, chile de árbol, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Spray a 9x4 1/2 x 3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes.

Ingredients you will need

Egg Whites

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Beat cream in another medium bowl until medium-stiff peaks form (cream should be soft and pillowy; peaks will just fall onto themselves). Using a rubber spatula, gently fold egg whites into warm chocolate. Fold in whipped cream. (Stop folding as soon as mixture becomes one smooth texture and light brown color.) Scrape semifreddo into prepared pan; smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD: Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.

Ingredients you will need

Whipped Cream

Egg Whites

Chocolate

Cream

Equipment you will use

Spatula

Bowl

Frying Pan

Bring first 5 ingredients to a boil in a small saucepan.

Equipment you will use

Sauce Pan

Remove from heat and cover.

Let steep for 15 minutes.

Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD: Sauce can be made 2 days ahead.

Ingredients you will need

Chocolate

Tequila

Sauce

Milk

Equipment you will use

Sauce Pan

Sieve

Bowl

Let cool completely. Cover and chill. Gently rewarm before continuing.

Combine cream, sugar, and cinnamon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer, beat until soft peaks form.

Ingredients you will need

Vanilla Bean

Cinnamon

Cream

Seeds

Sugar

Equipment you will use

Hand Mixer

Bowl

Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Knife