Chocolate semifreddo with “pastellaki” crunch
Pastellaki is a Cypriot version of caramelized nuts. Usually, peanuts are combined with sesame seeds and carob molasses.
Ingredients
- 1 egg
- 4 egg yolks
- 110 g caster sugar
- 2 tsp vanilla extract
- 1 or 2 shots of espresso
- 200 g dark chocolate
- 400 ml whipping cream
- 70 g Nutella
FOR SERVING:
- 200 g dark chocolate
- 200 ml cream
- 1 tbs honey
- Crushed “pastellaki” or caramelized nuts
Instructions
- Wet the base and sides of a loaf pan. Cover sides and base with plastic wrap (water helps wrap cling to the pan).
- Melt chocolate in a double boiler or in the microwave. Set aside to cool slightly.
- In the bowl of a stand mixer, beat egg, egg yolks and caster sugar until creamy and triple in volume. Transfer mixer bowl on top of a pot with a little simmering water. Don’t let the bowl touch the water. Stir constantly with a whisk until the mixture reaches 65 C.
- Take the bowl off the heat and add the espresso and vanilla. Fold with your whisk until combined. Add the melted chocolate and mix gently until combined.
- Whip cream to soft peaks. Add cream to the mixture and fold in until combined.
- Transfer about 1/2 of the mixture in the loaf pan. Swirl in 1/2 of the Nutella. Top with the remaining mixture and swirl in the remaining Nutella.
- Cover the loaf pan with the overhanging plastic wrap. Freeze for at least 8 hours.
- To serve, revert on a platter, pour over some chocolate ganache and sprinkle with the “pastellaki”.
It was simple to make and tasted amazing.