Chocolate Semi Freddo
|Mascarpone||8 Ounce (250 Gram)|
|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|
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.