Vegan Semifreddo
A rich, creamy chocolatey vegan semifreddo with raspberries and chocolate drizzle.
Equipment
- electric mixer
Ingredients
Semifreddo
- 1/4 cup water
- 4 oz semisweet chocolate chips
- 1/3 cup sugar
- 1 T cocoa powder dutch-process if available
- 1 12.3 oz pckg silken tofu (shelf stable)
- 1 cup heavy whipping cream country crock brand preferred
- 1 tsp vanilla
- 2 tsp sugar
- 2 6 oz. pckg raspberries
Chocolate drizzle
- 3 T water
- 4 oz semisweet chocolate chips
Instructions
- Begin by bringing the 1/4 cup water to a boil in a small pot. Turn off heat and whisk in the sugar, chocolate chips, and cocoa powder until all choolate is melted and sugar dissolbed. Add tofu and this mixture to a blender and blend until thoroughly mixed into a creamy, thick sauce. Set aside to cool as you prep the whipped cream.
- Whip the heavy cream on high until soft peaks form. Add sugar and vanilla and continue to whip until it medium peaks are achieved and it is ligh and silky in texture. Carefully fold the chocolate cream into the whipped cream until mixed.We want to be mindful that the light whipped cream doewsn't lose it's fluffiness.
- Pour the mixture into a parchment or plastic lined loaf pan and then push fresh raspberries into the liquid at alternate spots. Insert into freezer for at least 4 hours.
- To make the chocolate drizzle, heat water in small pot or microwave and then remove from heat. Whisk in chocolate until smooth, adding water if needed to thin it for drizzle consistency.
- When ready to serve the dessert, invert semifreddo on a platter and then add extra raspberries and drizzle chocolate over top. Let thaw 30 minutes total before slicing and serving.