Chocolate Grand Marnier Semifreddo
From ddougee 16 years ago
Ingredients
- SEMIFREDDO: shopping list
- 2 tangerines shopping list
- 4 oz. bittersweet or semisweet chocolate shopping list
- 1 tbsp cocoa powder shopping list
- 1/4 cup plus 2 tbsp. granulated sugar shopping list
- 4 tsp. Amaretto liquer shopping list
- 4 large egg yolks shopping list
- 4 oz. chocolate wafer cookies, ground shopping list
- 1 cup heavy cream shopping list
- 3/4 cup mascarpone shopping list
- 1/2 cup Chopped pistachios, for garnish shopping list
- chocolate – Grand Marnier SAUCE: shopping list
- 1 tangerine shopping list
- 6 oz. bittersweet or semisweet chocolate, finely chopped shopping list
- 1 tbsp. unsalted butter shopping list
- 1/2 cup boiling water shopping list
- 3 tbsp. heavy cream shopping list
- 2 tsp. light corn syrup shopping list
- 3 tsp. Grand Marnier Liquer shopping list
How to make it
- SEMIFREDDO:
- Zest the tangerines and squeeze them. Reserve 3/4 cup juice and set the zest aside.
- Place the chocolate, cocoa powder, 2 tbsp. sugar, and tangerine juice in a small saucepan and cook over medium heat, stirring constantly. The mixture will bubble and then begin to thicken; continue cooking until it is almost the consistency of pudding, about 2 minutes.
- Remove from the heat and stir in the tangerine zest and amaretto. Allow the mixture to cool for 15 minutes and transfer it to a large mixing bowl.
- In the bowl, use a mixer to beat together the egg yolks and the remaining 1/4 cup sugar on medium speed until light-colored and thick, about 2 minutes.
- Fold the egg yolk into the cooled chocolate mixture.
- Fold in the chocolate wafer crumbs.
- Ina separate bowl, whip the heavy cream with the mascarpone at high speed until it is thick and softly peaking.
- Gently fold the cream mixture into the chocolate mixture to complete the Semifeddo mix.
- Pour the semifreddo mixture into a loaf pan or another freezable container and press plastic wrap on the surface. Freeze for at least 6 hours, or until firm.
- CHOCOLATE – GRAND MARNIER SAUCE
- Zest the tangerine and squeeze it until you have 1 teaspoon zest and 2 tablespoons juice.
- Place the chocolate and butter in a medium bowl.
- Pour in the boiling water and allow the ingredients to sit for 30 seconds, then whisk them together until smooth.
- Whisk in the heavy cream, corn syrup, tangerine zest, Grand Marnier, and tangerine juice.
- Remove frozen Semifreddo from freezer and unmold the whole semifreddo by dipping the pan in hot water and inverting it over a plate and then slice it into portions with a hot thin-bladed knife. Drizzle each serving with some of the warm sauce and sprinkle with chopped pistachios.
The Rating
Reviewed by 2 people-
This looks amazing!!! Thanks for sharing.
sparow64
in Sweetwater loved it
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Are you,trying to kill me!!? omg that is going to be made tonight! I am going to the store right now! Thanks! Amazing post! See you amaze me ,too! 5 forks baby!
greekgirrrl
in Long Island loved it
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