Mint Chocolate Semifreddo

Instructions

1. 1

   In a medium saucepan, combine the milk, cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Avoid scorching the milk mixture.

2. 2

   Remove the saucepan from the heat and stir in the mint extract. Let it steep for 5 minutes, then strain the mixture into a clean bowl to remove the mint leaves.

   Tip: Be careful when handling hot bowls.

3. 3

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be patient, as the chocolate may take a few minutes to melt.

4. 4

   Whisk the egg whites until they become frothy, then gradually add the sugar and whisk until stiff peaks form.

   Tip: Don't overmix the egg whites.

5. 5

   Fold the whipped egg whites into the chocolate mixture until well combined.

   Tip: Use a spatula to gently fold the mixtures together.

6. 6

   Pour the chocolate mixture into a 20x20cm baking dish and refrigerate for at least 2 hours, or until set.

   Tip: For a firmer semifreddo, refrigerate for 3-4 hours.

7. 7

   Once set, remove the semifreddo from the refrigerator and slice into squares.

   Tip: Serve chilled, garnished with a sprig of fresh mint if desired.