Serves 8 to 10.
Note: This fluffy and light semifreddo has an intense chocolate aroma. Adapted from "A la Mode: 120 Recipes in 60 Pairings" by Bruce Weinstein and Mark Scarbrough.
• 1 c. heavy cream
• 4 egg yolks, at room temperature (save the egg whites!)
• 1 c. granulated sugar, divided
• 1/4 c. whole milk
• 6 oz. dark chocolate, between 70 and 80 percent, chopped
• 1 tsp. pure vanilla extract
• 2 egg whites, at room temperature
• 1/4 tsp. salt
Directions
Line a 5- by 9-inch loaf pan with plastic wrap.
Use an electric mixer at high speed to beat heavy cream in a large bowl until soft mounds are created. Set in the refrigerator.
Clean and dry the beaters.
In a saucepan, bring 1 inch of water to a simmer over low heat.
Add egg yolks, 1/2 cup sugar and milk to a bowl. Set it over the saucepan with water and beat with an electric mixer at medium speed, scraping and stirring almost constantly, until thickened and pale, about 6 minutes.
Remove bowl from the saucepan with water (maintain the water simmering). Add chocolate and vanilla extract and whisk until smooth.
Clean and dry beaters.
Set another bowl over the simmering water. Add egg whites, salt and the remaining 1/2 cup sugar. Beat with an electric mixer at medium speed, stirring and scraping constantly, until fluffy and marshmallowy, 3 to 4 minutes.
Remove bowl from heat and continue beating to room temperature until shiny, about 5 minutes.
Fold egg yolk mixture into egg white mixture, with even strokes, just until uniform. Fold in whipped cream, taking care not to deflate its air but getting it well combined throughout.
Pour and scrape this mixture into prepared loaf pan. Cover with plastic wrap and freeze for at least 12 hours. Store covered in the freezer for up to 2 weeks.
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