Dessert

Dark Chocolate & Roasted Jalapeño Semifreddo with Candied Lime Peel

Name: Dark Chocolate & Roasted Jalapeño Semifreddo with Candied Lime Peel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 fresh jalapeños, halved lengthwise and seeded; 5 ounces dark chocolate (70% cocoa), finely chopped; ⅓ cup heavy cream; ⅓ cup Mexican crema or sour cream; 2 large egg yolks; 2 tablespoons agave nectar; 1 tablespoon unsalted butter; ¼ teaspoon fleur de sel; Pinch of ground cumin; 2 limes (for candied peel); ½ cup sugar (for candying); ¼ cup water (for candying); 1 tablespoon Tajín seasoning (optional, for dusting)

A semifreddo—a frozen mousse that requires no ice cream maker—built on dark chocolate and roasted jalapeño. Roasting the jalapeños first mellows their raw bite and adds subtle smoky depth to the chocolate. Candied lime peel provides sharp brightness and textural contrast. This is technique-forward dessert that respects Mexican spice traditions.

1035cal 12gprotein 116gcarbs 62gfat 20min prep 15min cook 2serves

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