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Calling all chocolate lovers: This chocolate semifreddo (ahem, chocolate semifreddo seduction)—from Rose Levy Beranbaum’s new cookbook, Rose’s Ice Cream Bliss—is as rich and silky as chocolate pudding, and as refreshing as a scoop of ice cream. It also takes a measly 5 minutes to make, 30 minutes to chill and serves two…so you don’t have to share.
The creamy dessert is made with cocoa powder instead of chocolate, because as Beranbaum explains, the cocoa butter in chocolate would become very hard when chilled. A semifreddo (which means semi-frozen) should have a lighter, airier consistency.
She calls for Dutch process cocoa powder, which has been alkalized, or processed to reduce the acidity, and tastes smoother and mellower than natural cocoa powder. Make sure you sift that cocoa before measuring it for the most accurate measurement (and the most delicious results).
Excerpted from Rose’s Ice Cream Bliss © 2020 by Rose Levy Beranbaum. Photography © 2020 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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