Why This Recipe Works
For a chocolate semifreddo that's rich and creamy but isn't overly complicated, we started by preparing a custard-style base of whole eggs, sugar, cream, and water directly on the stovetop (rather than over a fussy water bath). We conveniently melted the chocolate by straining the hot custard directly over it. To ensure a rich, creamy, and sliceable semifreddo that was also cold and refreshing, we had to balance fat and water: Using whole eggs instead of yolks and cutting the cream in the custard base with a bit of water were key. Garnishing the semifreddo with a sweet cherry sauce and crunchy candied nuts added contrast and made for an elegant presentation.