Mocha Semifreddo with Froth

I know this is a probably a little late to make this for today (I did this last night)…but seriously, if you are a coffee drinker…..you gotta try this!!!

I love froth. It’s my favorite part of the coffee. I even put it on my tea in the mornings now (I stopped drinking coffee at work, which I think has really helped with my energy level in general)

Straight from Martha Stewart: ( I know… you don’t have to say, I know there are similarities)

For the semifreddo:

1 1/4 cups whole milk

1 cup sugar

9 large egg yolks plus 3 large egg whites, room temperature

5 ounces semisweet chocolate, chopped (1 cup)

1 3/4 cups heavy cream

1 tablespoon coffee extract

For the hot milk foam:

3 cups whole milk or heavy cream

1 tablespoon unsweetened Dutch-process cocoa powder, for dusting

Directions

Make the semifreddo: Heat milk and 1/4 cup sugar in a medium saucepan over medium heat until it just begins to boil. Meanwhile, whisk 1/4 cup sugar with the egg yolks in a bowl.
Slowly pour hot milk mixture into yolk mixture, whisking constantly. Return entire mixture to saucepan, and heat until mixture is thick and coats the back of a spoon, about 3 minutes.
Remove from heat, and add chocolate. Whisk until melted. Strain mixture into a bowl, and let cool completely.
Whisk cream in a large bowl until soft peaks form. Whisk in coffee extract.
Whisk egg whites with a mixer on medium-high speed, gradually adding the remaining 1/2 cup sugar, until medium stiff peaks form, about 5 minutes.
Working quickly, fold chocolate mixture into whipped cream, and then fold in the egg whites. Transfer semifreddo into twelve 6-ounce cups, filling each about three-quarters full. Freeze for at least 4 hours.
Just before serving, make the hot milk foam: Froth milk using an electric frother, or transfer to a glass jar, seal, and shake vigorously for 30 seconds. Warm frothed milk in the microwave. Spoon dollops of foam onto each semifreddo, and dust with cocoa.