Semifreddo, in this case, is a frozen mousse. This one is a bit denser than most as I used a ton of chocolate. I froze the mousse because it's summer and it's hot out. Cold things are more appropriate I think. And I used dark chocolate because, quite frankly, I hate milk chocolate. I think milk chocolate is an abomination akin to a cup of coffee that you foolishly allowed the person behind the counter at Dunkin Donuts to put the cream and sugar in for you. Loaded with sugar and not tasting how it is intended to taste.
For the semifreddo I used Thomas Keller's chocolate mousse recipe from the Bouchon cookbook. As I mentioned, it is a dense mousse that can be sliced even if it's not frozen. I sliced it into small rectangles and froze the pieces.
I made the cherry compote by pitting and then cooking the cherries in simple syrup for about an hour. The chocolate covered cherries had their pits removed and replaced with a pistachio before being dipped. The whipped cream had a little bit of cherry juice in it, giving it slightly pink hue.
Product:
Cherries - 3 Springs Fruit Farm
Organic, Fairtrade 72% Dark Chocolate - From my trip to Costa Rica
For the semifreddo I used Thomas Keller's chocolate mousse recipe from the Bouchon cookbook. As I mentioned, it is a dense mousse that can be sliced even if it's not frozen. I sliced it into small rectangles and froze the pieces.
I made the cherry compote by pitting and then cooking the cherries in simple syrup for about an hour. The chocolate covered cherries had their pits removed and replaced with a pistachio before being dipped. The whipped cream had a little bit of cherry juice in it, giving it slightly pink hue.
Product:
Cherries - 3 Springs Fruit Farm
Organic, Fairtrade 72% Dark Chocolate - From my trip to Costa Rica