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Chocolate Semi Freddo

Global.Potpourri's picture
Ingredients
  Mascarpone 8 Ounce (250 Gram)
  Brandy 2 Tablespoon
  Espresso coffee 2 Tablespoon, ground
  Icing sugar 1 Ounce (25 Gram)
  Bitter chocolate/Plain chocolate 3 Ounce, grated (75 Gram)
  Single cream 5 Tablespoon
  Double cream 1⁄2 Pint (300 Milliliter)
  Whipped cream 1 Tablespoon
Directions

Beat the mascarpone in a bowl with the brandy, espresso coffee and icing sugar.
Reserve 1 tablespoon of the grated chocolate and stir the remainder, together with the single cream, into the mixture.
Whip the double cream until it is just peaking and fold into the mascarpone mixture with a large metal spoon.
Turn the mixture into a freezer-proof container and freeze for 2-3 hours.
To serve, use a metal spoon to scoop the semi-freddo into serving glasses or coffee cups.
Drizzle with a little coffee-flavoured liqueur, if liked, and decorate with lightly whipped cream and sprinkles of the reserved grated chocolate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
6

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