This rich and creamy dessert is a great make ahead, and delicious to serve to guests.
Equipment
Knife
Teaspoon
Saucepan
Bowl
Whisk
Non-stick 8×4 inch (1.5L) pan
Ingredients
1 lb (454 g) semi-sweet chocolate, chopped
1 cup (250 mL) 35% whipping cream
1/4 cup (60 mL) butter
4 egg yolks
2/3 cup (150 mL) icing sugar
6 tbsp (90 mL) dark rum or Irish cream liqueur
Whipped cream (optional)
STRAWBERRY SAUCE:
1 lb (454 g) frozen strawberries
3 tbsp (4g) granulated sugar
1 tbsp (15 mL) water
2 tsp (10 mL) lemon juice
Directions
Strawberry Sauce: In a saucepan, combine strawberries, sugar, water and lemon juice over medium heat. Bring to a simmer and cook for about 8 minutes or until strawberries start to break down and soften. Remove from heat and mash slightly with potato masher. Let cool and refrigerate until ready to use.
Chocolate Semi Freddo: Place chocolate in a bowl set over the saucepan with barely simmering water to melt. Whisk in cream and butter until smooth and glossy. Remove from heat.
Whisk in egg yolks, one at a time, stirring well after each addition. Whisk in egg yolks, one at a time, stirring well after each addition. Whisk in icing sugar and rum until well combined.
Pour chocolate mixture into a non-stick 8×4 inch (1.5 L) pan and drop pan to even out and remove air bubbles. Cover with plastic wrap and freeze for at least 6 hours or overnight, or until firm.
Remove plastic wrap from top of loaf and turn out onto the serving platter.
Slice or alternatively, leave in pan and scoop into a bowl.
Serve with strawberry sauce and whipped cream, if desired.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.