Rosemary Chocolate Cherry Semifreddo

Semifreddo, meaning half cold, are traditionally Italian desserts ranging from ice creams to cakes, custards and fruit concoctions. This dessert has a lot of separate components but doesn't take that much time to put together. The hard part is the wait but it is well worth it!

My dessert has varying layers of rich chocolate mousse and sweet cherry mousse with a crunchy chocolate layer all enrobed in rich ganache infused with rosemary. Once frozen the end result is a decadent ice cream cake type treat.

Rosemary Ganache
1 tbl fresh rosemary leaves
3/4 cup oat milk
2 oz-72% dark chocolate
6 oz-58% chocolate

Combine the rosemary and milk in a small pot. Over medium heat, bring to a simmer. Remove from heat and cover. Steep for 10 minutes then remove the leaves. Bring back to a gentle simmer, remove from heat and add the chocolate. Whisk until smooth and let cool.

Chocolate Mousse
12 oz firm silken tofu
1/4 cup cocoa
1/4 cup light agave nectar
1 tsp vanilla
pinch of sea salt
2 oz-72% chocolate chunks
2 oz-58% chocolate chunks

In a food processor, combine the tofu, cocoa, agave, vanilla and sea salt. Blend until totally smooth. Melt the two chocolates together and add to the tofu. Blend until smooth.

Cherry Mousse
2-15oz cans chilled coconut cream
1/2 cup organic powdered sugar
3 tbl juice from a jar of maraschino cherries
1 tsp vanilla
2 tbl hot water
1 package Unflavored Jel Dessert

Use an electric mixer to whisk together the coconut cream, powdered sugar, juice and vanilla for 4 minutes. Dissolve the jel into the hot water and whisk to combine. Add the jel to the coconut milk and whisk on high 2 minutes more. Set aside until ready to assemble.

Cookie Layer
5oz chocolate cookies ( I used Newmanos alphabet cookies), crushed
1 tsp fresh rosemary leaves, minced
1 tbl melted earth balance

Combine the cookies and leaves in a food processer and chop until crushed. Add the melted butter and stir to combine.

To assemble:
Line a 9" springform pan with seran wrap along the bottoms and up the sides with an additional 3 inches on each side of excess. Pour all of the chocolate mousse in the bottom and flatten to smooth. Top with the cherry mousse and sprinkle all of the crushed cookies on top. Wrap with seran and freeze for 2 hours. Unmold from the pan and pour the ganache over the top and freeze until ready to eat. Take out to thaw slightly, 10 minutes before eating.

Dark Chocolate Pumpkin Torte

I'm back from vacation, but while I was at my parent's house I made a thanksgiving dinner since I won't be there at the end of the month. This dessert proceeded the meal.

Layers of smooth dark chocolate mousse and spiced pumpkin mousse with hazelnut praline, pomegranite reduction and topped with cinnamon ganache.

Dark Chocolate Mousse

1/3 cup soy creamer
1 cup 65% chocolate pieces
5 oz vegan cream cheese, softened
3 tbl organic powdered sugar

In a medium sized microwave-safe bowl, add the creamer and heat in the microwave until just boiling, 2 minutes. Add the chocolate pieces and whisk until the chocolate has fully melted. Add the soft cream cheese and powdered sugar and combine until smooth.

Pumpkin Mousse
4 oz vegan cream cheese, softened
2 tbl brown sugar
1/2 cup pureed pumpkin
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ground ginger
pinch of ground cloves

Whip the cream cheese and sugar until smooth. Add remaining ingredients and combine.

Ganache
1/2 cup 58% chocolate pieces
3 tbl soy creamer
1/2 tsp cinnamon

Bring the creamer to a simmer. Remove from heat and add the chocolate and cinnamon. Whisk until smooth.

Hazelnut Praline
3/4 cup water
1 tsp lemon juice
1 cup toasted hazelnuts

Line a baking sheet with foil.
In a small pot add the sugar and lemon juice and caramelize to a medium brown. Stir in the hazelnuts and immediatly pour the hazelnuts and sugar mixture onto the foil. Let harden.
Break some pieces into large chunks for garnish and keep the remaining to fit inside the mousse.

Pomegranate Reduction
2 cups pomegranate juice
zest and juice from 1/2 an orange
1 cinnamon stick
1 star anise

Combine all ingredients in a small pot and bring to a boil. Let boil until the mixture has reduced by half and is thick and syrup like, around 30 minutes.

Ginger Cookie Crust
1 cup ginger newmanos
2 tbl earth balance, melted

In a food processor, pulse the cookies into a fine consistency. Add the melted butter and pulse until slightly clumpy.

Assembly: ( I used individual molds, but you could also use a spring form pan)

In whatever container you are using, press the crust into the bottom and bake at 350 for 3 minutes. Once cooled, layer with dark chocolate mousse. Add some candied hazelnuts in the center and top with the pumpkin mousse. Layer the top of the pumpkin mousse with cinnamon ganache. Freeze overnight. Remove from the freezer, unmold and then let thaw in the refrigerator for 2 hours until serving. Garnish with hazelnut praline and pomegranate reduction.