Tangerine Chocolate Semifreddo

• 8 large egg yolks
• 3/4 cup sugar, divided
• 1 tablespoon grated tangerine peel
• 1 tablespoon tangerine juice
• 1/8 teaspoon salt
• 1/2 cup semisweet chocolate chips, melted
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• Sweetened whipped cream and baking cocoa

1. In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine peel, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160u0b0. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally.
2. In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight.
3. Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

egg yolks, sugar, peel, tangerine juice, salt, chocolate chips, vanilla, heavy whipping cream, cream

Taken from www.tasteofhome.com/recipes/tangerine-chocolate-semifreddo/ (may not work)