Malted Milk-Chocolate Semifreddo
By Eshun Mott
* PLUS Chilling time: 8 hours
Ice cream without an ice cream maker? Malted milk chocolate? This silky frozen mousse comes together easily and can be sliced or scooped for a great summer dessert.
, (about 1 1/2 cups, slightly heaped)
1 1/4 cups
2 1/4 cups
, chopped, divided
- Line an 8.5 x 4.5-in. loaf pan with plastic wrap.
- Melt chocolate over low heat in a microwave or heavy pot. Set aside.
- Fill a medium pot with about 2 cm of water and place over high heat. Combine eggs, egg yolk and sugar in a metal bowl large enough to sit on top of pot.
- When water has come to a simmer, top pot with metal bowl, ensuring metal bowl does not touch the simmering water, turn heat to low, and beat egg mixture with an electric mixer on high for 3 to 4 min or until it has turned pale yellow and thickened enough to leave a visible ribbon of mixture on top when beaters are lifted.
- Remove bowl from stove, and stir in vanilla, salt and melted chocolate. Set aside to cool to room temperature. Whip cream to firm peaks, and fold into chocolate mixture along with 1/4 cup finely chopped chocolate-covered malt balls.
- Spoon half of mixture into loaf pan, sprinkle with 1/2 cup chopped chocolate-covered malt balls, then top with remaining mousse mixture.
- Cover pan with plastic wrap and freeze overnight or until firm. Remove plastic wrap and pull on the wrap lining the pan to help it release, then invert pan onto a serving plate.
- Sprinkle with remaining 1 1/2 cups chocolate-covered malt balls, and use a sharp knife to cut into slices. Serve immediately.
Nutrition (per serving)
- 7 g,
- 43 g,
- 31 g,
- 2 g,
- 92 mg.
- Beating the eggs for a full 3 to 4 min is important to give the frozen loaf the right texture.
Originally published in the Today’s Parent August 2014 issue.