Semifreddo with espresso and chocolate

Beat the whipped cream and put in the refrigerator. Beat the egg whites with a pinch of salt in a clean bowl until stiff peaks. Beat the egg yolks with the sugar into a light yellow cream. Let the chocolate melt in a bain-marie. Turn the heat source down when the water is boiling. As soon as there are only a few small lumps in the chocolate, take the bowl off the pan and whisk in the coffee powder. Beat until the chocolate is lukewarm. Then beat a small portion of the egg yolk through the chocolate. Add the rest of the egg yolk and continue until it is completely mixed with the chocolate. Scoop the cream into parts through the chocolate mixture. Spatulate the last through the protein. Rinse the mold with cold water and pour in the chocolate mousse. Tap the mold a few times on the work surface to avoid air bubbles and cover with foil. Put the mold in the freezer for at least 4 hours.

Put the mold in a layer of hot water for a few seconds. Remove the foil and pour the semifreddo on a scale.

Garnish with coffee beans or small chocolates. Cut into thick slices and serve immediately.