====== Chocolate Semifreddo ======

===== Ingredients =====

  * 6 ounces bittersweet or semisweet chocolate, chopped
  * 2 teaspoons vanilla extract
  * ¼ teaspoon kosher salt, plus more
  * 2½ cups heavy cream, divided
  * 3 large egg whites, room temperature
  * ⅔ cup sugar

===== Preparation =====

  - Combine chocolate, vanilla, and ¼ tsp. salt in a medium heatproof bowl. Heat 1½ cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
  - Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
  - Meanwhile, cook sugar and ⅓ cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°.
  - Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn’t splatter. Beat until glossy, stiff peaks form (be careful not to over beat).
  - Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
  - Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.