Chocolate Semifreddo with Chile-Chocolate Sauce
- Nonstick vegetable oil spray
- 2 large egg whites
- 1/2 cup sugar
- 4 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao)
- 2 tablespoons unsalted butter, room temperature
- 1 cup chilled heavy cream
- 3/4 cup whole milk
- 1 chile de árbol
- 1 cinnamon stick
- 1 whole star anise
- 1 tablespoon (firmly packed) light brown sugar
- 6 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 tablespoon tequila (optional)
- 1 cup chilled heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/2 vanilla bean, split lengthwise
- 1/4 cup whole almonds, toasted, coarsely crushed
- Produce
- Almonds, whole toasted (1/4 cup)
- Chile de arbol (1)
- Cooking & Baking
- Brown sugar, firmly packed light (1 tablespoon)
- Cinnamon, ground (1/4 teaspoon)
- Cinnamon stick (1)
- Semisweet or bittersweet chocolate (10 ounces)
- Star anise, whole (1)
- Sugar (9/16 cup)
- Vanilla bean (1/2)
- Vegetable oil spray, Nonstick (1)
- Dairy
- Butter, unsalted (2 tablespoons)
- Heavy cream (2 cup)
- Whole milk (3/4 cup)
- Refrigerated
- Egg whites, large (2)
- Beer, Wine & Liquor
- Tequila (1 tablespoon)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published July 10, 2012 (7 months ago).
45 people saved this recipe.
