Tangerine Chocolate Semifreddo
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
Total TimePrep: 35 min. + freezing
- 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
- 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.
Editor's NoteThis recipe was tested with Truvia brown sugar blend.
Nutrition Facts1 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.
Originally published as Tangerine Chocolate Semifreddo in Taste of Home Christmas Annual 2015
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