Shopping list
180g dark chocolate, 72%
350ml fresh double cream, 35%
3 free range egg whites
1 tablespoon fresh lemon juice
4 free range egg yolks
80g fine granulated sugar
optional: 2 tablespoons of rum
After the delicious weekend rolls from yesterday we also make a delicious chocolate semifreddo from Manuela Zangara, Coviglia al Cioccolato. Easy to make because it is mainly whisking and freezing ;) That's why we also got the old handheld mixer from the attic, that works twice as fast.
How to make Coviglia al Cioccolato
Melt 150g chocolate au bain marie, let it cool and put aside.
Beat the cream until stiff with a handheld mixer.
Place the whipped cream in the fridge until needed, later on.
Beat the egg whites with lemon juice until stiff peaks form.
Beat the egg yolks with the sugar until pale and fluffy.
Whisk the chocolate (+ rum) into the egg yolk mixture.
Fold the cream lightly into the mixture.
Gently fold in the beaten egg whites.
Spoon the mousse in small glasses.
Place the glasses in the freezer.
Leave the Coviglia al Cioccolato at least 4 hours in the freezer. Remove them 5-10 minutes before serving, then they are semifreddo.
Grate the remaining 30g of chocolate on the desserts.
We serve with raspberries from the garden and extra cream.
Godere!