Chocolate Semifreddo
My chocolate semifreddo is silky smooth, easy sliced, and has a rich chocolate flavor. This dessert looks impressive but is actually really easy to make!
My chocolate semifreddo is cold and creamy without being heavy. It's lighter than an ice cream, but cooked like a panna cotta. Think of it as a frozen and sliceable mousse! Serve it plain or garnish with your favorite toppings. I used chocolate syrup and candied nuts. It would also be great with berries, caramel, or even crushed Oreo cookies.
Why This Recipe Works: A Sprinkle of Food Science
- Use Whole Eggs Not Egg Whites: A lot of semifreddo recipes call for just egg whites.s Using both helped make this dessert lighty and airy not dense and heavy.
- Don't Skip Straining: This helps keep the texture silky smooth.
- Use Espresso: It doesn't make this dessert taste like coffee. It just makes the chocolate flavor even stronger.
Ingredient Notes and Shopping Tips
- Heavy Cream: Don't use half and half or only low fat substitutes here as they won't whip up properly. Also, be sure it is well chilled before whipping.
- Chocolate: I used Guittard semi sweet chocolate chips. Ghiradelli is also very good. Any semi sweet or bittersweet variety can be substitutes. Avoid milk chocolate which is too sweet for this recipe.
- Instant Espresso: I like DeLallo.
- Sugar: Do not reduce the amount of sugar even if you change up the chocolate as it help stabilize the mousse and makes sure it doesn't freeze too hard.
Krystle's Tips: Steal My Culinary School Secrets
- Faster Whipped Cream: Chill your bowl and whisk. This helps prevent the fat in the cream from melting.
- Don't Let the Custard Simmer: Keep the temperature at or below 165 degrees. Simmering will cause it to split and curdle.
- Don't Rush: Give the chocolate time to cool. Around 15-20 minutes should do the trick. If you add it too soon it will melt the cream you'lll lose all the air you whipped in.
- Strain: This takes this recipe from good to great by removing any small bits of cooked egg.
More Chocolate Desserts
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📖 Recipe
Chocolate Semifreddo
My chocolate semifreddo is silky smooth, easy sliced, and has a rich chocolate flavor.
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Servings: 12 Servings
Calories: 283kcal
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Ingredients
- 8 Ounces Semisweet Chocolate
- 1 tablespoon Vanilla
- ½ Teaspoon Instant Espresso
- 3 Eggs
- 5 Tablespoons White Sugar
- 2 Cups Heavy Cream
- ¼ Teaspoon Salt
- ¼ Cup Water
- Chocolate Syrup and Honey Roasted Cashews For Garnish
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Instructions
- Spray a loaf pan with nonstick cooking spray and line with plastic wrap leaving it overhang on all sides. Place chocolate in a bowl and set a mesh strainer on top.
- In a small bowl dissolved espresso in vanilla.
- In a medium bowl whisk eggs, sugar, and salt.
- Heat ½ cup cream and water in a medium saucepan. Whisk cream mixture into egg mixture, Return to saucepan and cook over medium low stirring constantly until it starts to thicken and reaches 160-160 degrees. Do not simmer.
- Pour mixture through strainer onto chocolate. Allow to stand around 4-5 minutes until chocolate is melted.
- Whisk in vanilla espresso mixture. Cool completely.
- Whip cream until it forms soft peaks. Gradually fold into chocolate mixture. Transfer to prepared pan. Freeze at least 4-6 hours.
- Garnish with honey roasted nuts and chocolate syrup if desired.
Notes
Store in the freezer for up to 1 week.
Nutrition
Calories: 283kcal | Carbohydrates: 16g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 77mg | Potassium: 163mg | Fiber: 2g | Sugar: 13g | Vitamin A: 652IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
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What a fantastic dessert that sounds fancy but is super easy. Everyone was so impressed!
This chocolate semifreddo is so delicious, my kids loved it and asked me to make it again. Thanks for sharing.
Semifreddo is one of my favorite recipes but I've never made it myself until today. I followed all the directions and it came out perfectly. Thank you! Was much easier than I was expecting.
This semifreddo looks incredibly smooth and decadent. I’ve been looking for a no-bake dessert to serve at our next family dinner. This one’s going on the menu!