Semifreddo literally means partially frozen, as is the chocolate mousse presented here. Dark, rich chocolate and sweet, tangy oranges are a classic dessert combination, but finishing the dish with candied oranges spikes the flavor to the next level!
- 1¼ cups (2½ sticks) butter or margarine
- 10 ounces bittersweet chocolate, chopped
- 12 egg yolks
- 1 cup sugar
- 9 egg whites
- Candied Orange Sauce (recipe below)
Candied Orange Sauce
- 6 oranges, unpeeled, quartered and sliced into ¼-inch thick pieces
- ½ cup water
- 1⁄3 cup sugar
- 2 teaspoons orange liqueur
- 1 tablespoon fresh lemon juice
- 2½ teaspoons cornstarch or potato starch
- ½ teaspoon grated orange peel
Prep: Grease an 8½x5½x3-inch loaf pan with cooking spray, and line tightly with foil.
Semifreddo: Heat butter or margarine and chocolate in a medium saucepan over low heat. Stir until melted and mixture is uniform and smooth; remove from heat and set aside to cool. Meanwhile, combine egg yolks and sugar in the bowl of a standing electric mixer. Beat on high until sugar is dissolved and mixture is thick and pale yellow in color. Add chocolate mixture, mixing until combined. Set aside. In a separate large bowl, beat egg whites on high until stiff peaks form (avoid beating to dry point). Using a rubber spatula, gently fold egg whites into chocolate mixture (this can be done in batches) until combined. Pour into the prepared loaf pan and freeze, tightly covered.
Serve: Remove semifreddo from freezer and turn out onto plate; peel off foil. Cut into ¾-inch thick slices and place on individual plates. Spoon warm orange sauce over slices and serve immediately.
Candied Orange Sauce - Combine all ingredients in a medium saucepan over medium heat. Cook, stirring often, until sauce begins to boil and thicken, about 5 minutes. Cool slightly.
Plan Ahead - Semifreddo can be prepared up to 2 weeks ahead and stored in the freezer. Candied orange sauce can be made up to 2 days ahead. Store in refrigerator, covered well. Rewarm before serving.