Ingredients
FOR THE SEMIFREDDO:
1 1/4 cups whole milk
1 cup sugar
9 large egg yolks plus 3 large egg whites, room temperature
5 ounces semisweet chocolate, chopped (1 cup)
1 3/4 cups heavy cream
1 tablespoon coffee extract, such as Trablit
FOR THE HOT MILK FOAM:
3 cups whole milk or heavy cream
1 tablespoon unsweetened Dutch-process cocoa powder, for dusting
Preparation
Make the semifreddo: Heatmilk and 1/4 cup sugar in a mediumsaucepan over mediumheat until it just begins to boil.Meanwhile, whisk 1/4 cup sugarwith the egg yolks in a bowl.
Slowly pour hot milk mixtureinto yolk mixture, whisking constantly.Return entire mixtureto saucepan, and heat until mixtureis thick and coats the backof a spoon, about 3 minutes.
Remove from heat, and addchocolate. Whisk until melted.Strain mixture into a bowl, andlet cool completely.
Whisk cream in a large bowluntil soft peaks form. Whisk incoffee extract.
Whisk egg whites with a mixeron medium-high speed, graduallyadding the remaining1/2 cup sugar, until medium stiffpeaks form, about 5 minutes.
Working quickly, fold chocolatemixture into whipped cream, and then fold in the eggwhites. Transfer semifreddointo twelve 6-ounce cups, fillingeach about three-quarters full.Freeze for at least 4 hours.
Just before serving, make thehot milk foam: Froth milk usingan electric frother, or transfer toa glass jar, seal, and shake vigorouslyfor 30 seconds. Warmfrothed milk in the microwave.Spoon dollops of foam onto eachsemifreddo, and dust with cocoa.
