Dark Chocolate Semifreddo

Directions

1. 1
   Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl.
2. 2
   Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour.
3. 3
   Beat egg whites and 1/4 tsp salt until soft peaks form.
4. 4
   Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer.
5. 5
   While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks.
6. 6
   Beat chilled chocolate mixture until soft peaks form.
7. 7
   Fold in meringue, leaving some streaks of white.
8. 8
   Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving.
9. 9
   Whip remaining 1 c heavy whipping cream to serve on top.