Recipe: Bissinger’s Milk Chocolate Semifredo
’Tis the season for big and bold. Though it’s quick and easy to make, the rich flavor and velvety texture of Bissinger’s A Chocolate Experience’s milk chocolate semifreddo end this month’s festive meals with fitting decadence. Crumbled toffee adds buttery crunch, but a shot of liqueur – a favored touch of the Central West End confectioner’s staff – takes things over the top.
Milk Chocolate Semifreddo
Courtesy of Bissinger’s A Chocolate Experience’s Margaret Kelly
12 servings
6 large egg yolks
¾ cup sugar
½ cup milk
1 whole vanilla bean, split open (or 1½ tsp. vanilla extract)
12 oz. Bissinger’s milk chocolate
2 2/3 cups heavy cream
Bissinger’s English toffee, crushed
12 Bissinger’s chocolate dessert shells (optional)
12 oz. hazelnut, amaretto or chocolate liqueur (optional)
• In a large bowl, whisk together the yolks, sugar, milk and vanilla bean or extract.
• Cook the custard over a hot-water bath, whisking constantly until very thick.
• Remove from the heat and, if using, remove the vanilla bean. Scrape the seeds from the vanilla bean back into the liquid.
• Whisk in the chocolate to melt it; allow to cool almost completely.
• Whip the cream until soft peaks form.
• Fold the whipped cream into the chocolate mixture until completely combined.
• Evenly distribute into 12 chocolate dessert cups or ramekins.
• Freeze several hours or overnight, until solid.
• To serve, allow the semifreddo to stand at room temperature for 10 minutes. Sprinkle with crushed toffee.
• If using, sprinkle 1 ounce of liqueur (or more or less to taste) over each serving.
Tags : Recipes, Places, Restaurants
Most Recent
Burger 809 is taking over the Citygarden Terrace View space in downtown St. Louis this spring
Burger 809 gained popularity in the St. Louis food scene with two …