Strawberry scented, chocolate covered, and smooth as silk this Chocolate Covered Strawberry Semifreddo makes a lovely after dinner dessert that looks like it came from a 5 star restaurant.
Well, ugh, summer has finally arrived. After weeks of mild temperatures, on and off rain and humidity I could (mostly) deal with, the last few days have been just gross. Yesterday, was basically a swamp with no breeze and even in the shade it was hot. I get it, some people thrive in weather like this. I am not one of them, I spent 7 hours outdoors working (in the shade) and couldn’t wait to just pop into my air conditioned commute home. I do appreciate the MTA’s love for keeping our subways as cold as an ice box. Although I think it’s to make up for standing in those sweltering tunnels waiting for the train to came, but still the first cool breeze when the doors open is a sweet welcome.
Rising temperatures and long days means my productively goes out the door. Am I the only one that happens to? Tell me no, so I don’t sound completely lazy!
There’s no way the oven is going on in this weather and if I had my choice all food would come frozen, fruity and covered in chocolate.
Sadly as a grown up you have to make healthy choices in life but I will say this semifreddo didn’t last that long in the house. Even when the hot weather lazy version of yourself kicks in, I guarantee this will get you in the kitchen.
Semifreddos are really the best summer dessert; semifreddo means half frozen or more or less a frozen mousse that’s light as air and when it begins to melt smooth as silk. You don’t require any fancy equipment to make it, just a whisk, some bowls and a pot of boiling water to set up a double boiler. It does move faster if you use an electric mixer but I think we can work up some energy to do it by hand. Semifreddos freeze hard but in just a few seconds out of the freezer the texture becomes like soft serve.
Convinced enough to make this no-bake treat? How about a secret layer of chocolate crunchies hidden underneath and a thick topping of chocolate ganche. Gorgeous enough to present as a summer birthday cake or eat out of the container in your air conditioned home. Either way works both are delicious.
- 2 tablespoons unsalted butter, melted
- 8 ounce packed chocolate sandwich cookies, crushed (I used Newman-O’s Chocolate Creme Filled)
- 1 pint (16 ounces), fresh strawberries, hulled and pureed
- ¾ cup pure cane sugar
- 3 large egg yolks
- ⅛ teaspoon salt
- 1½ cups heavy cream
- 4 ounces heavy cream
- 4 ounces semisweet chocolate
- additional strawberries for garnish
- Combine the butter and crushed chocolate cookies in a small bowl and set side.
- Pour the strawberry puree through a fine mesh sieve into a medium bowl until all the strawberry juice has pushed through and discard the solids. Mix in the sugar, egg yolks and salt and place over a double boiler. Make sure the bottom of the bowl does not touch the bottom otherwise the eggs will over cook. Using a hand whisk or a hand electric mixer, beat the mixture until it triples in size, it’s thick foamy and the whisk leaves a ribbon when you lift it up from the bowl. This will take about 6-8 minutes.
- Remove from the heat and put into an ice bath to cool down for about 10-15 minutes.
- In the bowl of your stand mixer (or use a hand mixer or whisk), whip the heavy cream until it reaches stiff peaks.
- Fold the whipped cream into the egg yolk mixture until combined, the whipped cream will deflate and that’s fine.
- Line a 9X5 loaf pan with plastic wrap so that it’s hanging over all the edges and pour inside. Top with the crushed chocolate cookies. Cover and freeze until solid, at least 6-8 hours or overnight.
- When ready to serve, prepare the chocolate ganache by bringing the heavy cream to a simmer, removing the from the heat and pouring it over the chocolate set in a small bowl. Let cool for about 10 minutes in the refrigerator.
- Remove the semifreddo from the freeze, flip it over so the chocolate cookies are now on the bottom and remove the plastic wrap. Once the ganache is cool enough so it won’t melt the semifreddo pour or spoon over the top.
- Serve with strawberries on top as garnish and serve immediately. You can cut the semifreddo into slices or serve scoops in a bowl.
- Freeze leftovers in an airtight container.
Original article: Chocolate Covered Strawberry Semifreddo
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