Almond Joy Semifreddo




1 cup of unsweetened shredded coconut, toasted

1/4 cup of slivered almonds, toasted

1/2 cup of dark chocolate, 72% cocoa, melted

6 egg yolks, save the white for meringue cookies or marshmallow frosting

1/2 cup of water

1 cup of granulated sugar

1/4 teaspoon of kosher salt

2 cups of heavy whipping cream

1 teaspoon of vanilla

Toast the coconut and almonds on a baking sheet in a 350 degree oven for 10-15 minutes. Every five minutes give the mixture a good stir. Set the coconut and almonds aside to cool. 


In a small saucepan over medium high heat, boil about 2 inches of water. Add dark chocolate to a bowl large enough to fit on top of the pan and not touch the water. Stir until the chocolate is melted and smooth. Set aside.

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Meanwhile, line a 9 x 13 inch loaf pan with plastic wrap. The plastic wrap should extend past the edges of the pan.


In a small saucepan, pour in the sugar, salt and carefully add the water. Make sure the sugar is damp by gingerly swirling a spoon around the middle of the sugar. Place the pan over high heat with a candy thermometer attached to the side. You want the mixture to reach 238 degrees. This should take about 5 minutes.


As soon as you put the sugar mixture on the stovetop, add your egg yolks to the stand mixer with a whisk attachment. Save your egg whites for breakfast or marshmallow frosting. Turn the mixer on medium speed for about 3 minutes. The yolks will become lighter in color. When the sugar mixture reaches 238 degrees, remove from the heat and carefully take out the thermometer. Immediately drizzle the hot syrup down the side of the mixer while it is on medium speed. Careful, this mixture is hot and you don't want it to splash on you. 


When all the syrup has been added, continue to mix for about 5-7 minutes or until the side of the mixing bowl is cool to the touch. While that is happening, pull out your chilled metal bowl, hand mixer, vanilla and 2 cups of heavy whipping cream. Whip the cream and the vanilla until stiff peaks form. 


Once the egg mixture is cool, fold in 1/3 of the whipped cream. Once incorporated, add another 1/3 until all the whipped cream has been added. Fold in 1/2 cup of toasted coconut.


Bring over the plastic wrapped loaf pan and pour in 1/3 of the semifreddo mixture. Top with a sprinkling of coconut/almonds and drizzle on a thin layer of chocolate. 


Repeat this step with another 1/3 of the semifreddo, coconuts, almonds and chocolate. Then complete the process with the last bit of semifreddo. Top with more coconut, almonds, chocolate and cover with plastic wrap. Freeze for at least 4 hours, better over night. 


When you are ready to eat, simply rub your warm hands around the sides of the loaf pan and pull the plastic wrap to remove the semifreddo. Uncover the deliciousness and slice. You can get 8 nice slices of semifreddo from one loaf pan. Top with whipped cream and maybe some more coconut and almonds.