Name: Chocolate Semifreddo with Chile-Chocolate Sauce
Yield: Makes 10-12 servings
Ingredients: Nonstick vegetable oil spray; 2 large egg whites; 1/2 cup sugar; 4 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao); 2 tablespoons unsalted butter, room temperature; 1 cup chilled heavy cream; 3/4 cup whole milk; 1 chile de árbol; 1 cinnamon stick; 1 whole star anise; 1 tablespoon (firmly packed) light brown sugar; 6 ounces semisweet or bittersweet chocolate (do not exceed 61 % cacao), chopped; 1 tablespoon tequila (optional); 1 cup chilled heavy cream; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon; 1/2 vanilla bean, split lengthwise; 1/4 cup whole almonds, toasted, coarsely crushed; Ingredient info: Chiles de źrbol can be found at some supermarkets.

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Chocolate Semifreddo with Chile-Chocolate SauceDitte Isager

The keys to a light, airy semifreddo that melts in your mouth? Just enough sugar to sweeten it and keep it soft in the freezer. Also, "gently folding and not overmixing," says Laiskonis. Go over the top by serving it with cinnamon whipped cream and chile-chocolate sauce (or use store- bought chocolate sauce).

Recipe notes

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