Chocolatti Semifreddo Recipes

Steps:

• Break up all the cookies in a 6.75 oz. package of "Bordeaux" cookies. Then use a sieve or sifter to separate the pieces so that you end up with roughly 2/3 COARSE pieces (size of a dime) and 1/3 FINE pieces (like graham cracker crumbs).
• Set coarse and fine crumbs aside, in separate piles.
• Prepare semifreddo: in a mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down sides. Then on SLOW mixer speed, add egg, egg yolk and cocoa; blend gently. Add lemon juice, zest and liqueur. By hand, fold in the COARSE cookie pieces.
• Prepare roll for freezing: Spoon the gooey mixture onto a sheet of foil or plastic wrap. Place in freezer and allow about 3 hours to firm up. HINT - a simpler method is to pack the gooey mixture into a bread pan (lined with plastic wrap). Note that you have not used the FINE cookie crumbs yet.
• Once frozen, unroll and coat the exterior of the roll with the FINE cookie crumbs. Return to freezer.
• To serve, place two slices frozen roll on a plate; garnish with whipped cream, raspberries and a dusting of cocoa, if desired.
• Funny note - our Italian cooking hosts called this dessert "Frozen Salami Roll" because the finished slices vaguely look like a slice of salami. We gently asked them if they would be offended if we NEVER referred to salami in the title, and they agreed!

Steps:

• Whisk pudding mix and milk in large bowl with whisk 2 min.
• Fold in COOL WHIP.
• Spoon into 8 (4-oz.) freezer-proof ramekins or jars with lids; cover.
• Freeze 1-1/2 hours.