Sopapilla Chocolate Semifreddo Recipe
Chocolate semifreddo, cinnamon puff pastry, poteet strawberries, chantilly
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Ingredients
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Sopapilla Chocolate Semifreddo
Method
Preparation Steps
- 1
Prepare the Chocolate Mixture
Melt the semi-sweet chocolate in a double boiler until smooth. Allow to cool slightly.
- 2
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
- 4
Freeze the Semifreddo
Pour the mixture into a loaf pan and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or until set.
- 5
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the cinnamon puff pastry sheets and cut them into squares. Bake for 12-15 minutes until golden and flaky.
- 6
Prepare the Strawberries
Wash and slice the Poteet strawberries, then sprinkle with powdered sugar and let sit for 10 minutes.
- 7
Serve the Dish
Once the semifreddo is set, slice it and serve with the cinnamon puff pastry and macerated strawberries. Optionally, top with additional whipped cream.
