Chocolate Semifreddo
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This chocolate semifreddo is my go to dessert when I want something elegant but don't have hours to spend in the kitchen. With just 45 minutes total from start to finish, you'll have a stunning frozen treat that tastes like you labored all day. Dark chocolate is packed with antioxidants, so you can feel a bit better about indulging in this creamy, dreamy creation. The beauty of semifreddo is that it requires no ice cream maker, just a freezer and a mold. It's simple enough for a weeknight but impressive enough to serve at dinner parties.
Ella x
Ingredients
- 300 gdark chocolate
- 400 mlheavy cream
- 150 ggranulated sugar
- 4large egg yolks
- 1 mLpure vanilla extract
- 100 gunsalted butter
- semifreddo mold
Detail level
Instructions
- 1
In a double boiler or heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.
- 2
Remove the melted chocolate from the heat and let it cool slightly.
Tip: Be careful not to let it seize up.
- 3
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Tip: Use an electric mixer for best results.
- 4
In another bowl, whisk together the granulated sugar and egg yolks until light and fluffy.
Tip: Add the vanilla extract and whisk to combine.
- 5
Fold the whipped cream into the sugar and egg yolk mixture until well combined.
Tip: Be gentle to avoid deflating the cream.
- 6
Fold the melted chocolate into the cream mixture until well combined.
Tip: Make sure the chocolate is fully incorporated.
- 7
Pour the mixture into the prepared semifreddo mold.
Tip: Smooth the top with a spatula.
- 8
Freeze the semifreddo for at least 2 hours, or until set.
Tip: Unmold the semifreddo before serving.
- 9
Slice the semifreddo into individual portions and serve.
Tip: Enjoy!
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