Dark Chocolate Semifreddo as Finale of Intern Year

I love coffee most on the mornings when I don’t NEED it. I awoke this morning on the other side of intern year, rested enough to feel philosophical and nostalgic. I began to scoop coffee grinds into the French Press and drank in the smell of the reddish earthen soot. Turned on a loop of Pearl Jam songs and stood still in the kitchen waiting for the water to boil.

Going onto vacation after a season of hurry, for me, is almost coma-inducing. I come to a stand still with myself when presented with a two week ocean of free time. A tsunami is coming, my resident-hood, but those clouds are just a speck on the horizon today, for now, there are blue skies, thick summer sunshine, fresh buckwheat bread loaves I folded together last night, and a steaming steeping column of coffee still to be enjoyed.

Back to chocolate, I endeavored to make some gelato. Very time intensive, and the result is good, but needs to go with something. Like pie or coffee. Working with chocolate this year has afforded me many Willy Wonka moments. That is, hypnosis by swirling liquid chocolate. Or, having to face my Veruca-ness.

Don’t care how, I want it now.

 

Dark Chocolate Semifreddo

Adapted from Bon Appetite

6 ounces bittersweet or semisweet chocolate, chopped

2 teaspoons Mexican vanilla extract

¼ teaspoon kosher salt, plus more

2½ cups heavy cream, divided

3 large egg whites, room temperature

⅔ cup sugar

Combine chocolate, vanilla, and ¼ tsp. salt in a medium heatproof bowl. Heat 1½ cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.

Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.

Meanwhile, cook sugar and ⅓ cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°.

Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn’t splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).

Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks.

Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.

Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.

Mmmm. Hello summer.