Punched Potatoes

Recipes

chocolate-semifreddo0

Ingredients (12 servings)

  • 8 eggs
  • 8 + 2 tablespoons sugar
  • 200g (7oz) dark chocolate
  • 2 tablespoons butter
  • 5 gelatin sheets
  • 400mL (1 2/3 cup) cream
  • dark chocolate q.s.

Instructions (Time: 7 hours)

Start by melting the chocolate with the butter. While the chocolate melts, soften the gelatin sheets in some cold water. 

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Beat 8 tablespoons of sugar with the egg yolks until it turns into a pale mixture.

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After the chocolate is melted, dissolve the gelatin the sheets in the chocolate (and add 1 or 2 tablespoons of water if it’s too hard).

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Add the melted chocolate with the gelatin to the egg yolk mixture and mix well. Beat the egg whites until stiff and fold them in the chocolate mixture.

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Place the mixture in a recipient that can go to the freezer (I used a plastic container because it is easy to unmold afterwards). Place on the freezer for 3 hours.

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Mark the container’s shape 2cm (1in) from the outside with a knife. With a spoon remove the chocolate from the inside and keep for later.

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Beat the cream with two tablespoons of sugar and place it inside the shell you created. Place on the freezer for about 1 hour.

Place the remaining chocolate on top of the whole semifreddo and place on the freezer for 2 hours more.

To unmold, use a knife to separate the semifreddo from the container, place it upside down on a serving platter and let gravity do its job. You might need to help it by spreading the container. 

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Melt some chocolate and serve!

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