Marcella Hazan’s Semifreddo di Cioccolato

Name: Marcella Hazan’s Semifreddo di Cioccolato
Total time: 20 min
Ingredients: 2 cups very cold heavy cream; 1 1/4 cups sifted confectioners' sugar; 4 ounces very finely grated semi sweet baking chocolate; 6 egg whites

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Total: 20 minutes

Servings: 9

Cost: $1.42 /serving

Author : Florence Fabricant

egg whites heavy cream semisweet chocolate

Marcella Hazan’s Semifreddo di Cioccolato

Ingredients

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2 cups very cold heavy cream1 1/4 cups sifted confectioners' sugar4 ounces very finely grated semi sweet baking chocolate6 egg whites

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Instructions

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Step 1

Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.

Step 2

When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.

Step 3

Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.

Step 4

Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.