Mexican Hot Chocolate Semifreddo

Mexican Hot Chocolate Semifreddo
Mexican Hot Chocolate Semifreddo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups heavy cream, chilled

  • 1

    cup fresh mint leaves, chopped

  • 2

    jalapeno chiles, chopped

  • 3

    eggs

  • 1/2

    cup sugar

  • 1/4

    tsp. salt

  • Two

    4 ounce bars bittersweet chocolate, melted and cooled

  • 1/4

    tsp. cinnamon

  • 1/2

    tsp. vanilla extract

Directions

Line a greased 4 1/2 by 8 1/2 inch loaf pan with plastic wrap, leaving a 2 inch overhang. In a saucepan, bring 1/2 cup cream, the mint and jalapenos to a boil, then remove from the heat and let stand for 15 minutes. Strain; discard the solids. In a double boiler, using a handheld electric mixer, beat the eggs, sugar and slat a high speed until tripled in volume and thick, about 8 minutes. Remove the bowl from the water and beat the mixture until cooled to room temperature, about 5 minutes. Mix in the jalapeno cream, chocolate and cinnamon; stir in vanilla. Mix the remaining 1 cup cream until stiff peaks form. Fold about one third of the whipped cream into the chocolate mixture, then fold in the rest. Spoon into the prepared loaf pan, cover and freeze until firm, about 6 hours. Uncover and invert onto a chilled platter. Slice and sprinkle with cinnamon before serving.

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