Dark Chocolate Semifreddo - cooking recipe

Ingredients

6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups heavy cream
3 large egg whites, room temperature
2/3 cup sugar

Preparation

Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl.
Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour.
Beat egg whites and 1/4 tsp salt until soft peaks form.
Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer.
While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks.
Beat chilled chocolate mixture until soft peaks form.
Fold in meringue, leaving some streaks of white.
Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving.
Whip remaining 1 c heavy whipping cream to serve on top.