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Chocolate Semifreddo

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This week the Sunday Slow Bakers made Nancy's selection of Chocolate-Tangerine Semifreddo from Gina DePalma's Dolce Italiano. (Page 192-193) It was delightful to not have to turn on the oven on this 115 degree day!

I know I'm weird, but I don't eat chocolate! This saves me lots of calories, as when I make my chocoholic husband a chocolate dessert, I usually eat berries or fruit for dessert, and feel rather smug. However, Brad will not eat chocolate with any fruit involved! He is a purist snob with his chocolate, and feels any fruit on the plate will ruin his dessert. When I told him this had tangerine juice and zest, he gave me a look, and said he wouldn't eat it! I knew I wasn't going to eat it, so I had to come up with an alternative flavor. Brad has one exception to his "don't mess with my chocolate" rule: COFFEE!

I followed the recipe, but substituted Kahlua for the Amaretto, cream for the tangerine juice, and instant espresso powder for the zest. It worked, and Brad loved the finished semifreddo. He WILL "allow" me to garnish with nuts. Forgive me, Gina, for messing with the recipe!

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Comments (1)

The coffee version sounds good as well. I really liked the sauce and will make it again on its own as an ice cream topper - I liked the way it hardened when drizzled over the cold semifreddo.

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