Milk Chocolate Semifreddo
Prep
30 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Here's a dessert that'll absolutely impress your guests without keeping you stuck in the kitchen. This milk chocolate semifreddo is one of my favorite tricks because it requires zero baking and comes together in just thirty minutes. The beauty of using real chocolate is that it's packed with antioxidants, making this indulgence a little bit better for you than you might expect. What I love most is how simple it is to pull off something this elegant and creamy when you've got a few quality ingredients on hand. Serve it straight from the freezer for that perfect semi frozen texture that melts on your tongue.
Ella x
Ingredients
- 400milk chocolate bars
- 250 mlheavy cream
- 100 gunsalted butter
- 200 ggranulated sugar
- 4large egg yolks
- 1½ mlvanilla extract
- ½ gpinch of salt
- 600 mlice cream
- 20 gconfectioner's sugar
Detail level
Instructions
- 1
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
- 2
In a separate bowl, whisk together the heavy cream, granulated sugar, and salt until stiff peaks form.
Tip: Be careful not to over-whisk.
- 3
In another bowl, whisk together the egg yolks and vanilla extract until pale and thick.
- 4
Fold the whipped cream mixture into the egg yolk mixture until well combined.
- 5
Fold the melted chocolate into the cream mixture until well combined.
- 6
Pour the mixture into a 20x20cm baking dish and freeze for at least 2 hours.
Tip: Use a fork to scrape the mixture and break up any ice crystals.
- 7
Scoop the semifreddo into individual serving cups or a large serving dish.
- 8
Dust with confectioner's sugar and serve immediately.
- 9
Optional: Top with whipped cream or a sprinkle of confectioner's sugar before serving.
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