Spicy Mexican Chocolate Semifreddo

Ingredients

• 1 1/2 cups heavy cream, chilled
• 1 cup fresh mint leaves, chopped
• 2 jalapeño chiles, chopped
• 3 eggs
• 1/3 cup sugar
• 1/4 teaspoon salt
• Two 4-ounce bars bittersweet chocolate, melted and cooled
• 1/4 teaspoon cinnamon, plus more for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions:

1. Line a greased 4 1/2-by-8 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang. In a saucepan, bring 1/2 cup cream, the mint and jalapeños to a boil, then remove from the heat and let stand for 15 minutes. Strain; discard the solids.
2. In a double boiler, using a handheld electric mixer, beat the eggs, sugar and salt at high speed until tripled in volume and thick, about 8 minutes. Remove the bowl from the water and beat the mixture until cooled to room temperature, about 5 minutes. Mix in the jalapeño cream, chocolate and cinnamon; stir in the vanilla.
3. Using clean beaters, mix the remaining 1 cup cream until stiff peaks form. Fold about one-third of the whipped cream into the chocolate mixture, then fold in the rest. Spoon into the prepared loaf pan, cover and freeze until firm, about 5 hours.
4. Uncover the semifreddo and invert onto a chilled platter. Slice crosswise into 6 pieces and sprinkle with more cinnamon before serving.
   
   Keep ribs and seeds in for the spice.
   
   From Rachel Ray magazine. Tested and approved at Dinoround.