Tangerine Chocolate Semifreddo Recipe

Tangerine Chocolate Semifreddo Recipe
Tangerine Chocolate Semifreddo Recipe photo by Taste of Home
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Tangerine Chocolate Semifreddo Recipe

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When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 8 large egg yolks
  • 3/4 cup sugar, divided
  • 1 tablespoon grated tangerine peel
  • 1 tablespoon tangerine juice
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Sweetened whipped cream and baking cocoa

Directions

In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine peel, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally.
In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight.
Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately. Yield: 6 servings.
Originally published as Tangerine Chocolate Semifreddo in Taste of Home Christmas Annual Annual 2015, p140

Nutritional Facts

1 serving (calculated without whipped cream and cocoa): 376 calories, 25g fat (14g saturated fat), 327mg cholesterol, 76mg sodium, 36g carbohydrate (33g sugars, 1g fiber), 5g protein.

  • 8 large egg yolks
  • 3/4 cup sugar, divided
  • 1 tablespoon grated tangerine peel
  • 1 tablespoon tangerine juice
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Sweetened whipped cream and baking cocoa
  1. In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine peel, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally.
  2. In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight.
  3. Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately. Yield: 6 servings.
Originally published as Tangerine Chocolate Semifreddo in Taste of Home Christmas Annual Annual 2015, p140

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