Mocha Semifreddo 15 Steps
In a medium saucepan, warm up 1/2 cup of the heavy cream and place the dark chocolate in a small bowl. Once the cream is warmed up (no need to simmer) pour it over the chocolate.
Let it sit for 1 minute then gently stir with a spatula until combined and smooth. Set the chocolate ganache aside.
Fill a small pot halfway with water and set over high heat. Bring to a boil then drop the heat down to low and let the water gently simmer. In a medium bowl, add the yolks, sugar and vanilla paste.
Place the bowl over the simmering water, making sure it doesn’t touch the water. Whisk vigorously until most of the sugar has dissolved and the mixture is fluffy and light, about 3 to 4 minutes. Remove the bowl from the heat and let it come to room temperature.
Meanwhile in a bowl of a stand mixer, whip rest of the heavy cream until it reaches stiff peaks.
Using a spatula, gently fold the yolk mixture into the whipped cream.
Transfer 1/3 of the mixture to another bowl.
Mix the coffee with 1 tablespoon hot water. Add the coffee to rest of the mixture and fold with a spatula until fully combined.
Cover inside of a loaf tin with plastic wrap.
Transfer 1/2 of the coffee Semifreddo on bottom of the pan and spread evenly. Cover with 1/3 of chocolate ganache.
Spread the vanilla Semifreddo on top evenly and cover again with 1/3 of chocolate ganache.
Finish with rest of the coffee Semifreddo. Cover with plastic wrap and place in the freezer for at least 8 hours or overnight.
To serve, flip the dessert onto your serving plate and remove the plastic wrap.
Warm up rest of the chocolate ganache and pour it over the dessert.
Top with slivered almonds and enjoy!