Triple Chocolate Semifreddo
Try this sweet treat from Executive Chef Lothar Greiner which is served aboard National Geographic Orion.
2 extra egg yolks
1/2 cup sugar
2 cups whipping cream (35% fat)
3.5 oz white chocolate
3.5 oz milk chocolate
3.5 oz dark chocolate
dark chocolate curls, for decorating
Place each chocolate in a heatproof bowl over a pan of simmering water (a.k.a. a bain-marie). Allow the chocolates to melt, stirring occasionally. Set aside until ready to use.
Place all three eggs, the extra yolks, and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a handheld electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Divide the mixture into three equal-sized amounts, and fold the chocolates, each into a different bowl.
Line an 8-cup capacity loaf tin with plastic wrap and pour in the white chocolate mixture. Freeze for 20 minutes or until partially set, leaving the other mixtures at room temperature. Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set. Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
Slice and serve with chocolate curls on top.