Chocolate Almond Semifreddo

Follow our step-by-step guide on how to make Chocolate Almond Semifreddo.

1. Step 1

   To start, prepare your 9x5-inch loaf pan by lining the bottom and sides with plastic wrap, allowing a generous 4 to 5-inch overhang on all sides.

2. Step 2

   This will make it easy to lift out your delicious creation later.

3. Step 3

   In a mixing bowl, combine chocolate wafer cookie crumbs with toasted sliced almonds, and set this delightful mixture aside for later.

4. Step 4

   Next, take a large bowl and place a fine wire-mesh strainer over it.

5. Step 5

   Chop your bittersweet and semisweet chocolate and add it to the bowl, ready to melt into a luscious mixture.

6. Step 6

   In a separate medium bowl, whisk together the eggs, sugar, and salt until everything is beautifully blended.

7. Step 7

   Now, let’s create a rich custard.

8. Step 8

   In a small saucepan, heat 1/2 cup of heavy cream along with some water over medium heat until it starts to simmer—this should take about 3 to 4 minutes.

9. Step 9

   Gradually whisk this hot cream mixture into your egg mixture, ensuring it’s fully combined.

10. Step 10

    Return this mixture to the saucepan, attaching a candy thermometer to keep an eye on the temperature.

11. Step 11

    Cook over medium-low heat, stirring constantly, until it thickens slightly and reaches 160 to 165°F (70 to 74°C).

12. Step 12

    Be careful not to let it simmer; we want a gentle heat here.

13. Step 13

    Once your custard is ready, pour it through the strainer over the chopped chocolate.

14. Step 14

    Discard any solids left behind in the strainer.

15. Step 15

    Allow the chocolate mixture to sit for about 5 minutes, then whisk it until it’s smooth and glossy.

16. Step 16

    Stir in the vanilla and almond extracts, and let this heavenly mixture cool completely for around 15 minutes.

17. Step 17

    While that cools, grab another bowl and beat the remaining 1 1/2 cups of heavy cream with an electric mixer on medium-high speed until soft peaks form—this should take about 1 1/2 to 2 minutes.

18. Step 18

    Now, gently fold one-third of the whipped cream into your cooled chocolate mixture until it’s fully combined.

19. Step 19

    Then, using a rubber spatula, fold in the remaining whipped cream until no streaks remain.

20. Step 20

    This step is all about keeping that light, airy texture.

21. Step 21

    Spoon the luscious chocolate mixture into your prepared loaf pan, smoothing the top with a small offset spatula.

22. Step 22

    Evenly sprinkle the cookie crumb and almond mixture over the top, adding a delightful crunch.

23. Step 23

    Now, fold the excess plastic wrap over the top of the semifreddo, pressing down gently on the crumb mixture to ensure it sticks.

24. Step 24

    Pop it in the freezer for 12 to 24 hours—this is where the magic happens! When you’re ready to serve, simply lift the semifreddo from the pan using the plastic wrap as handles and transfer it to a serving plate.

25. Step 25

    Let it stand for about 15 minutes to soften slightly before slicing.

26. Step 26

    For the perfect cut, use a serrated knife dipped in hot water and wiped dry after each slice.

27. Step 27

    This will help you achieve clean, beautiful pieces.

28. Step 28

    Enjoy your homemade chocolate semifreddo, a treat that’s sure to impress!.