Orange Chocolate Semifreddo
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This orange chocolate semifreddo is my go to dessert when I want something elegant but don't have hours to spend in the kitchen. It comes together in just an hour total, and honestly, most of that is just freezing time. The combination of rich dark chocolate with bright citrus is absolutely magical, and here's the best part: dark chocolate is packed with antioxidants that are actually good for you. The recipe is surprisingly simple too, requiring nothing fancy or hard to find at your local market. Once you make it, you'll understand why I keep coming back to this one again and again.
Ella x
Ingredients
- 400 gdark chocolate(broken into small pieces)
- 600 ggranulated sugar(divided)
- 200 mlorange juice(freshly squeezed)
- 2 tbsporange zest(grated)
- 4 eggegg yolks(room temperature)
- 300 mlheavy cream(chilled)
- 100 gunsalted butter(softened)
- 1 tsporange extract(optional)
- 100 gorange marmalade(optional)
- 200 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
In a double boiler, melt the dark chocolate, stirring occasionally, until smooth.
Tip: Be patient, as this step can take several minutes.
- 2
In a separate bowl, whisk together the egg yolks, granulated sugar, orange juice, orange zest, and orange extract (if using) until pale and thickened.
Tip: Make sure to whisk until the mixture is pale and thickened, as this will help prevent scrambling the eggs.
- 3
In a separate saucepan, whisk together the heavy cream, unsalted butter, and confectioners' sugar until stiff peaks form.
Tip: This step should take about 5 minutes, and is crucial for the whipped cream's texture.
- 4
To assemble the semifreddo, pour the chocolate mixture into a 20cm x 5cm x 5cm loaf pan, followed by the whipped cream mixture, and finally the orange marmalade (if using).
Tip: Make sure to spread the whipped cream evenly to avoid any lumps.
- 5
Freeze the semifreddo for at least 2 hours, or until firm to the touch.
Tip: It's essential to freeze the semifreddo until firm, as this will help it set properly and make it easier to unmold.
- 6
To unmold the semifreddo, run the pan under warm water for a few seconds, then invert onto a serving plate.
Tip: This will help the semifreddo release from the pan without breaking.
- 7
Dust the semifreddo with confectioners' sugar and serve immediately.
Tip: The confectioners' sugar will help to balance the sweetness of the dessert and add a nice textural element.
- 8
Slice the semifreddo into individual portions and serve.
Tip: This will make it easier to serve and portion out the dessert to your guests.
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