Dark Chocolate Semifreddo

Instructions

1. 1

   In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate chips, stirring occasionally.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

2. 2

   In a separate bowl, whip the heavy cream until it begins to thicken, then set aside.

   Tip: Be careful not to over-whip the cream.

3. 3

   In a large mixing bowl, combine the granulated sugar and egg yolks. Whisk until pale and thickened, about 2-3 minutes.

   Tip: Add a pinch of salt to help the mixture emulsify.

4. 4

   Add the melted chocolate to the sugar mixture and whisk until well combined.

   Tip: Be patient and take your time to avoid lumps.

5. 5

   Add the vanilla extract and whisk until incorporated.

   Tip: Use a gentle touch to avoid deflating the mixture.

6. 6

   Fold the whipped cream into the chocolate mixture until no white streaks remain.

   Tip: Be gentle to avoid incorporating too much air.

7. 7

   Fold in the unsalted butter until fully incorporated.

   Tip: Use a rubber spatula for this step to avoid over-mixing.

8. 8

   Sift the semolina flour over the mixture and fold until just combined.

   Tip: Avoid over-mixing to maintain the light and airy texture.