This semifreddo recipe and post have been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias
Hear that knocking? That’s the sound of December at your doorstep! The holidays are quickly approaching, and we all know what that means: coffee weather. Oh, who am I kidding. Hot or cold, it’s always coffee weather. But this time of year, we get the added bonus of holiday-inspired flavors to sweeten our mugs, and nobody does festive better than the makers of International Delight® Peppermint Mocha Coffee Creamer – just a smidge is enough to warm even the humbuggiest heart.
Think Beyond the Cup
International Delight® Sugar Cookie Coffee Creamer is another favorite of ours, so we grab that at first sight, too (in the quart size because my husband loves it and pours a little more generously than I do.) But there’s another reason to get the quart size International Delight holiday creamers on your next trip to Walmart – they are perfect for holiday recipes, too!
Easy Peppermint Mocha Semifreddo
Have you ever made a semifreddo? It’s not quite ice cream, not quite mousse, but at the same time, it’s a lot like both. Semifreddo is lighter and fluffier than ice cream and does not require much special equipment. Just a candy thermometer, loaf pan and a freezer. Once you try it, you’ll wonder where this delicious and decadent cloud of bliss has been all your life. And when you swap out some of the heavy cream for International Delight creamer, holiday-inspired flavors are just a pour away.
I made this particular recipe using dark chocolate and Peppermint Mocha creamer with a little bit of coffee powder from an instant coffee pouch (because I didn’t have real espresso powder), but it came out so ridiculously good that I can’t wait to try some other combos.
Like Pumpkin Pie Spice creamer with white chocolate. Or milk chocolate with Salted Caramel Mocha creamer! I don’t think there’s a single flavor that wouldn’t work…
- 6 ounces semisweet or bittersweet chocolate (chopped or chips)
- ¼ teaspoon kosher salt
- ½ teaspoon espresso powder
- 1½ cups International Delight® Peppermint Mocha Coffee Creamer
- 3 large egg whites, room temperature
- ½ cup sugar
- ⅓ cup water
- ¾ cup heavy whipping cream, cold
- Combine chocolate and scant ¼ teaspoon salt in a medium heatproof bowl. Heat 1½ cups creamer in a small saucepan over medium until lightly simmering. Remove from heat and pour hot creamer over chocolate mixture and whisk until smooth. Set in refrigerator to chill, stirring occasionally, until cold (about 1 hour.)
- In a large bowl, beat egg whites and a pinch of salt on high speed with a handheld or stand mixer with whisk attachment until soft peaks form.
- Cook sugar and ⅓ cup water in a small saucepan over medium/low heat, stirring until sugar is dissolved. Increase heat to medium and bring to a boil. Do not stir, and allow to boil until a candy thermometer registers 250º.
- Working quickly with mixer running, pour sugar syrup into egg whites steadily. Beat until stiff peaks form. (Do not overbeat.)
- Using clean whisk attachment, beat whipping cream in a large bowl until thick and creamy (like whipped cream.) Fold in cold chocolate mixture, then fold egg whites in to entire mixture very gently. Swirls are OK, as overmixing will cause egg whites to collapse. Transfer mixture into a standard loaf pan; cover and freezer until sold (at least 3 hours.)
- Allow semifreddo to sit at room temperature a few minutes before serving. Scoop from pan, or remove entire dessert from pan and slice to serve. Garnish with chocolate curls and crushed peppermint.
If you’re a fan of Stracciatella, you’ll love the teeny, tiniest shavings of chocolate that form when this mixture is folded together. It’s such a delicate texture, and one you don’t often find in ice cream.
Cookies are fine, but who wouldn’t like to see their host break this creation out of the freezer?
BE THAT HOST.
You’ll need to serve it quickly, but don’t worry if it melts a little bit. It’ll be sturdy enough to stand up to slicing and garnishing, and when it starts to melt, it still keeps a texture that you can pick up with a spoon. Oh, who am I kidding…even if it completely melted, semifreddo is magical enough to drink straight from the plate if the need happened to arise.
(I’m not admitting anything…)
But seriously, just let it sit out for about 10 minutes before serving, then slice or scoop. It’s that simple.
Just don’t forget to make some coffee, too.
Feeling inspired? Here’s another fun and festive recipe that features the best of International Delight Holiday Creamers…
Look for International Delight® in the REFRIGERATED bin, and you’ll find Walmart’s everyday low price on the quart sizes. Just look at all those flavors! Just think of the holiday morning coffee bar you could set up with that rainbow of different bottles!