Semifreddo with chocolate and Irish Cream liqueur

Ingredients:

• 225 g milk chocolate, chopped
• 2 large eggs, separated
• 4 tbsp. sugar, crushed
• 1/4 cup Irish cream liqueur
• 1.5 cups whipping cream
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• A pinch of salt
• Cocoa powder for sprinkling

Preparation:

1. Melt the milk chocolate in a metal bowl over a pan of simmering water, stirring slowly until completely melted. Remove from heat.
2. In another metal bowl, whisk together the egg yolks, 2 tablespoons of sugar, and Irish cream liqueur. Place the bowl over the same pan of simmering water. Whisk constantly until the mixture doubles in volume and becomes stiff when you remove the whisk. Then whisk the mixture into the melted milk chocolate and set it aside to cool to room temperature.
3. Whip the cream until soft peaks form, then add vanilla and peppermint extracts. In a clean bowl, whisk the egg whites and salt until foamy, then gradually add the remaining 2 tablespoons of sugar, whisking until soft peaks form.
4. Carefully fold the whipped cream into the cooled chocolate base in two batches, then fold in the whipped egg whites. Spoon the mixture into a 22 x 12 cm (9 x 5 in) rectangular pan lined with plastic wrap or into paper cones placed in glasses so they stand upright. Cover with plastic wrap and refrigerate until firm, about 6 hours for a rectangular pan and about 3 hours for cones.
5. For serving, invert the semifreddo from the pan onto a plate and dust with cocoa powder before slicing. For cones, carefully peel off the paper and serve the cones upside down on a plate, dusted with cocoa powder. Semifreddo can also be served on a tart or brownie.
   Exit: 700 ml.
   
   You might be interested in an ice cream dessert - Sande with chocolate brownie waffles.