Robert Sinskey Vineyards

Chocolate Nib SemiFreddo

Yield: 10 Individual 6-ounce souffle dishes or 1 large 2-quart souffle dish

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2 1/2 cups plus 1/2 cup heavy or whipping cream
1 tablespoon vanilla extract
2 tablespoons light rum
14 ounces bittersweet chocolate, melted
8 large egg yolks
1/2 cup sugar
1 teaspoon salt
1/2 cup plus 1/4 cup cacao nibs

1. Set the dish(es) for the semifreddo in the freezer while preparing the dessert. Whip 2 1/2 cups of the cream until it holds a soft peak. Refrigerate.
2. Bring the remaining 1/2 cup of cream to a simmer in a small saucepan over low heat. Whisk the hot cream, then the vanilla & rum, into the chocolate. Set aside to cool to room temperature.
3. Whisk the egg yolks, sugar and salt together in a heatproof bowl. Place the bowl over a small pan of simmering water and whisk constantly until the eggs are very warm, fluffy and thick, 2 or 3 minutes. Transfer the mixture to another bowl (this will help to cool the yolks) and whip until cooled to room temperature, 2 or 3 minutes more.
4. Fold the chocolate mixture into the egg mixture, then fold in the whipped cream and the 1/2 cup of nibs. Scoop the mixture into the prepared dishes and sprinkle the top liberally with the remaining cacao nibs. Place the dish(es) in the freezer. Cover with plastic wrap after the outside has frozen, 1 hour after it is placed in the freezer. Freeze for a minimum of 4 hours at 0 degrees F or overnight.
5. To serve: remove the semifreddo from the freezer and let sit at room temperature for 20 minutes before serving. Scoop into bowls. Serve with chocolate or caramel sauce on the side, if desired.