Chef Nick Gibbs – Chocolate Semifreddo

Ingredients:

• 3 eggs
• 1 Hershey’s chocolate bar
• ¾ cup of Powdered Sugar

Directions:

1. Prep the mixing bowl by leaving it in the freezer until it’s cold.
2. Separate egg whites from the 3 eggs.
3. Whisk the egg whites in the cold mixing bowl until they’re frothy.
4. Add small quantities of powdered sugar into the egg white mix and whisk. Avoid adding the powdered sugar all at once as the sugar will clump.
5. Whisk until the mix has a pancake batter consistency.
6. Once achieved, deposit the meringue in the freezer so it retains its fluffy texture.
7. Use half of the Hershey’s chocolate bar & heat it by using a double boiler (method displayed in video).
8. Transfer the melted chocolate to a new room-temperature bowl once melted.
9. Retrieve the cold meringue, and fold it into the chocolate bowl (process displayed in video).
10. Once the mixture is completed, transfer to your desired storage container and leave it in the freezer.
11. The semifreddo is ready to consume after it’s been frozen.