Chocolate Semi Freddo with Strawberry Sauce - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

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.