- 1 cup of sliced almonds
- 1 tablespoon of unsalted butter
- dash of salt
- 7 ounces of semi-sweet chocolate; chopped
- 1 and 1/3 cups of whipping cream (35%)
- 2 eggs
- 1/4 cup of white sugar
- 2 teaspoons of vanilla extract
- cocoa powder; for dusting
1. Preheat over to 350’F. On an ungreased baking sheet, toast the almonds for 10 minutes; or until they are a nice light golden brown. Allow them to cool.
2. Melt butter in a sauté pan over medium heat. Add the almonds and salt. Stir mixture together until the almonds are well coated; about 4 minutes. Remove the almonds from the heat and allow them to cool.
3. In a bowl over a pot of slowly simmering water, melt the chocolate. Make sure you stir constantly to avoid having the chocolate burn. Once chocolate is melted, put it aside to cool. Note: you can melt the chocolate in the microwave in a microwave safe bowl. Microwave the chocolate at high heat and stir it every 20 seconds to prevent burning.
4. Whip the cream until soft peaks form with an electric mixer. Once whipped, store the whipped cream in the fridge.
5. Whisk together the eggs, sugar and vanilla in a metal or glass bowl. Place the bowl over simmering water and whisk the mixture until doubled in volume, and a whisk leaves ribbons when lifted. Remove from heat. Whisk in the melted chocolate. Allow the mixture to cool for 10 minutes.
6. Line a loaf pan with plastic wrap.
7. Fold the whipped cream into the cooled chocolate mixture in two additions until evenly incorporated. Fold in the toasted, salted almonds. Pour the mixture into the loaf pan. Freeze it overnight.
8. To slice and serve, invert the loaf onto a plate and remove from the pan & plastic wrap. Dust the semifreddo with cocoa powder. Slice, wiping the knife every cut. Enjoy!
Source: Anna Olson’s Sugar