Indulge in the ultimate frozen chocolate delight with this homemade chocolate semifreddo recipe. This velvety, creamy dessert will satisfy your chocolate cravings then leave you wanting more. It’s perfect for any occasion, whether it’s a special celebration or simply a treat-yourself moment.
To make this decadent chocolate semifreddo, you’ll need just a handful of simple ingredients, a little time and the desire to make something special. First, start with a whisked base of egg, sugar and vanilla extract. Secondly, a blend of high quality dark chocolate and deep flavoured cocoa powder. Finally, a mix of mascarpone and cream whipped to a fluffy soft peak.
Folding these together carefully and slowly gives this delicious semifreddo its signature texture. Somewhere between ice cream and mousse, this dessert melts in the mouth like no other.
The beauty of this dessert is its versatility. You can serve it as a scoop similar to ice cream or, as I prefer, by the slice. Get creative and add your favourite toppings or pair it with anything you like to eat with chocolate. The possibilities are endless, allowing you to customise your chocolate semifreddo to suit your taste and preferences.
So, whether you’re planning a dinner party or simply treating yourself to a luxurious dessert, homemade chocolate semifreddo is a surefire winner. Get ready to savour every spoonful of this frozen chocolate delight and create memorable moments with each heavenly bite.
Equipment: You’ll just need some basic kitchen tools including a set of Electronic scales, a Resealable and freezer-safe container and a set of Measuring spoons
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Homemade Chocolate Semifreddo Recipe
Homemade Chocolate Semifreddo
Equipment
- 1 Stick blender or hand whisk
Ingredients
- 90 grams Sugar (Caster or granulated)
- 4 yolks Egg
- 1 tsp Vanilla extract
- 120 grams Dark chocolate (Grated or finely chopped)
- 15 grams Cocoa powder
- 250 grams Double cream
- 170 grams Mascarpone (Optional- replace with cream if not using)
Instructions
Prep
- Separate the egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- Line a 1lt capacity straight edged, resealable and freezer-safe container with baking/ parchment paper (See recipe notes)
- Weigh/ measure all the other ingredients
To Make
- Place a heatproof bowl over a pan of slowly simmering water (making sure the bowl does not touch the water) and vigorously whisk the egg yolks, sugar, vanilla extract and a teaspoon or two of water. In 3-5 minutes, the mixture should have at least doubled in size and grown much paler. Take off the heat and whisk for 2-3 more minutes
- Place the chocolate in a heatproof bowl with 2 tbsp of water and place over the pan of slowly simmering water. Whisk until the chocolate is melted then add the cocoa powder. Mix until well blended then place to the side to cool a little
- In a separate bowl, whisk the cream and mascarpone together until you can withdraw the whisk to leave a soft, falling peak
- Using a spatula or a large spoon, gently fold the egg mixture into the cream mixture. Combine well but be careful not to knock out all of the air you've just whisked into both mixtures. Add the chocolate mixture and carefully mix again. Take your time
- Scrape your mixture into your pre prepared lined container and freeze until firm, this should take around 6 hours or preferably overnight. Check the mixture after an hour to see if it needs a brief mix with a spatula or spoon, this will depend on how well you mixed it on the previous step
To Serve
- Remove from the freezer 5-10 minutes before you wish to serve (depending on your ambient temperature) Run a knife between the edges of the paper liner and the container, place a plate or board on top and turn the whole thing upside down. Peel back the paper and slice the semifreddo into the desired size and serve. Alternatively, scoop the semifreddo our as you would with ice cream, if you're planning to do this there is no need to line your container
Notes
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- To line your container, turn it upside down and lay the baking paper over it. Cut the paper so it’s very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut roughly the same length as the height of the container. Use the cuts to neatly push the baking paper into the corners and bottom edges of the container
- You may wish to serve semifreddo on a chilled plate or dish. Because of its texture it will soften quicker than ice cream and if presentation is important to you this will help it hold its shape longer
Simply delicious