Creamy, frozen chocolate semifreddo is an easy dessert to make instead of ice cream - no churning or fuss and totally delicious. Each 4-inch dessert is the perfect size for sharing with your sweetie. You can also make this extra luscious with a side of warm chocolate sauce!
Heat oven to 350 ( 175 C) degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press about 2 tablespoons crumbs onto the bottoms of each of four 4 x 1 ¾-inch (or use one 8-inch springform pan). Place the pans on a baking sheet and bake 5 minutes.
Make the filling
Put 2 tablespoons of the sugar and ¼ cup water in a small saucepan over medium heat until the water simmers and sugar is dissolved; add the chocolate and cocoa off the heat and stir until completely smooth. Transfer to a large bowl and cool 10 minutes.
Beat the egg yolks and remaining ¼ cup sugar with an electric mixer and the whisk attachment on medium-high speed until light colored and thickened enough to form a ribbon, about 5 minutes. Fold the egg yolk mixture into the cooled chocolate until evenly blended, then transfer to another bowl.
Wash and dry the mixer bowl. Add the cream and mascarpone and beat on high speed until soft peaks form. Gently fold the cream into the chocolate mixture.
Divide the mixture among the 4 pans (or one 8 inch pan, scrape it all in). Cover pans with plastic wrap and freeze at least 6 hours or overnight.
Remove semifreddo from the freezer 15-30 minutes before serving, depending on how firm it is. Unmold and serve with some whipped cream and chocolate shavings over the top, if you like.
Note: The egg yolks in the recipe are not cooked —you can use pasteurized eggs if you have concerns about using raw eggs.Inspired by a recipe in Dolce Italiano