Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The March 2008 Recipe of the Month Amaretto Espresso Chocolate Chip Semifreddo This recipe has many steps, but it is goes together well and is quite a nice dessert to serve. It may still be a bit cold outside, but we couldn't wait until July for this one. We thank Paula S. of Santa Rosa, California, for this very pretty chocolate treat.
Ingredients 5 large egg yolks 2 Tablespoons sugar 2 Tablespoons espresso, cooled 1 cup heavy cream 1/4 cup amaretto (almond flavored liqueur, do not use extract) 1 Tablespoon espresso, cooled 2 Tablespoons sugar 1/2 cup finely chopped good-quality semisweet chocolate 4 egg whites 4 Tablespoons sugar 1 teaspoon almond extract Directions For the first part, you will whisk this together over a double boiler for about five minutes. The temperature should reach 145 degrees Fahrenheit, using a candy thermometer. The mixture will become thick and light colored. (The ingredients are listed above, but are repeated here for clarity's sake): 5 large egg yolks 2 Tablespoons sugar 2 Tablespoons espresso, cooled In a separate chilled bowl, whip together: 1 cup heavy cream 1/4 cup amaretto (almond flavored liqueur do not use extract) 1 Tablespoon espresso, cooled 2 Tablespoons sugar Then add: Most of the 1/2 cup finely chopped good quality semisweet chocolate pieces, but save some for sprinkling on top. Now, in a mixing bowl over the double boiler, using clean and dry beaters, whisk as above, for about five minutes and until 145 degrees Fahrenheit is reached: 4 egg whites 4 Tablespoons sugar Last, add to the cooling egg whites, and beat until glossy but not dry: 1 teaspoon almond extract (not the Amaretto this time, --Ed.) Last, blend the egg yolk mixture with whipped cream mixture. Fold into egg white mixture until whites don't show (but try not to deflate the mixture too much --Ed). Spread into a 9x6x2 loaf pan. Sprinkle with reserved chocolate. Freeze overnight. It is very rich and serves at least 12. Enjoy!