Peppermint Mocha Semifreddo

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1/2 cup Sugar

• Drinks

  • 1/2 tsp Espresso, powder
  • 1 1/2 cups International delight peppermint mocha coffee creamer

• Dairy

  • 3/4 cup Heavy whipping cream

• Liquids

  • 1/3 cup Water

• Other

  • 6 ounces semisweet or bittersweet chocolate (chopped or chips

Found on abcsandgardenpeas.com

Description

Ingredients

• 6 ounces semisweet or bittersweet chocolate (chopped or chips)
• ¼ teaspoon kosher salt
• ½ teaspoon espresso powder
• 1½ cups International Delight® Peppermint Mocha Coffee Creamer
• 3 large egg whites, room temperature
• ½ cup sugar
• ⅓ cup water
• ¾ cup heavy whipping cream, cold

Directions

• Combine chocolate and scant ¼ teaspoon salt in a medium heatproof bowl. Heat 1½ cups creamer in a small saucepan over medium until lightly simmering. Remove from heat and pour hot creamer over chocolate mixture and whisk until smooth. Set in refrigerator to chill, stirring occasionally, until cold (about 1 hour.)
• In a large bowl, beat egg whites and a pinch of salt on high speed with a handheld or stand mixer with whisk attachment until soft peaks form.
• Cook sugar and ⅓ cup water in a small saucepan over medium/low heat, stirring until sugar is dissolved. Increase heat to medium and bring to a boil. Do not stir, and allow to boil until a candy thermometer registers 250º.
• Working quickly with mixer running, pour sugar syrup into egg whites steadily. Beat until stiff peaks form. (Do not overbeat.)
• Using clean whisk attachment, beat whipping cream in a large bowl until thick and creamy (like whipped cream.) Fold in cold chocolate mixture, then fold egg whites in to entire mixture very gently. Swirls are OK, as overmixing will cause egg whites to collapse. Transfer mixture into a standard loaf pan; cover and freezer until sold (at least 3 hours.)
• Allow semifreddo to sit at room temperature a few minutes before serving. Scoop from pan, or remove entire dessert from pan and slice to serve. Garnish with chocolate curls and crushed peppermint.