Easy Chocolate Semifreddo
For a sweet yet refreshing dessert for the holidays, I love my Chocolate Semifreddo Recipe! It’s a semi-frozen ice cream cake elegantly infused with rich dark chocolate that is sure to impress and satisfy any crowd!
It’s so easy to make, simply whip it up the day before you plan to serve it so it can set overnight in your freezer! Give it a festive touch by garnishing it with cherries and fresh mint!
Chocolate Semifreddo
Celebrate the festive season with this holiday favorite chocolate semifreddo dessert. This classic Italian dessert is perfect for any holiday gathering, whether you’re in a snowy wonderland or basking in warm sunshine.
The secret to the heavenly texture of semifreddo lies in the careful whipping of egg yolks, whole egg, sugar, and heavy cream, creating a soft and fluffy consistency that’s lighter than ice cream yet more indulgent than your typical mousse.
Each bite of this chocolate semifreddo is a symphony of flavors, with the cherries adding a burst of freshness as garnish.
Serve this semifreddo adorned with cherries and fresh mint at your holiday festivities for a show-stopping centerpiece!
What is semifreddo?
Semifreddo is an Italian dessert that means “half cold.” It’s a frozen cake with a frozen mousse-like texture but softer than ice cream.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Dark Chocolate Bar: Or semi-sweet chocolate bar. Use high-quality dark chocolate for a rich, indulgent flavor. The better the chocolate, the more decadent your semifreddo will be.
- Heavy Cream: Is also known as thickened cream in Australia. Do not substitute this for any other type of cream.
- Cherries: For the garnish, I used frozen cherries, you may also use fresh cherries or any other variety of berries or garnishes of your choosing such as grated chocolate or cocoa powder.
How to Make Chocolate Semifreddo (with photos)
A full and detailed recipe card is at the bottom of this post.
Prepare Pan: Line a 9 inch x 5 inch (22cm x 12cm) rectangle baking tin with two layers of cling film, leaving extra to hang over the sides.
Melt Chocolate: Melt chocolate over a double boiler until melted and smooth. Remove and set aside to cool.
Beat Egg Mixture: In a large heat-proof mixing bowl, add the egg yolks, whole egg, sugar and vanilla. Over the same double-boiler from the chocolate, place the bowl over the saucepan, the water must be simmering.
Beat Mixture: Using an electric beater on low speed, beat the egg mixture for 4-5 minutes, while it’s in the double boiler, until the mixture has doubled in volume and is thick, pale, and leaves a trail after you lift the beaters up. Remove the bowl from the saucepan, turn off the heat and set aside.
Whip Cream: In a separate mixing bowl, beat the heavy cream to firm peaks, about 4 minutes on medium-high speed.
Fold in Chocolate: Gently fold the cooled melted chocolate into the whipped egg mixture, do this gently to avoid losing too much volume. Note: You may find some tiny bits of where the chocolate has turned solid, this is ok, more texture!
Add Cream: Gently fold the whipped cream into the chocolate egg mixture until well combined and no pockets of cream remain.
Transfer to Tin & Freeze: Pour the mixture into the plastic-lined tin, smoothing the top. Fold over or add new cling film to cover the semifreddo. Freeze for 6-8 hours or ideally overnight.
Unmold, Garnish & Serve: Remove the semifreddo by inverting the pan onto a platter and peeling away the cling film. Garnish with cherries and fresh mint. Slice, serve and enjoy!
Expert Tips
- Double Boiler Setup: When setting up your double boiler, make sure the bottom of the mixing bowl doesn’t touch the water in the pot beneath. Direct contact with the water can overheat and burn your mixture.
- Whipping Technique: Ensure your eggs and cream are whipped to the right consistency. The eggs should be pale and thick, while the cream should reach firm peaks for the perfect airy texture.
- Gentle Folding: When combining ingredients, fold gently to retain as much air as possible. This keeps the semifreddo light and fluffy.
Can I make chocolate semifreddo without an ice cream maker?
Yes! Semifreddo doesn’t require an ice cream maker. It sets in the freezer and has a mousse-like texture. So easy!
How long does chocolate semifreddo take to set?
It typically takes 6-8 hours or preferably overnight in the freezer to set properly.
Is semifreddo the same as ice cream?
While both are frozen desserts, semifreddo is softer and lighter than traditional ice cream.
Storage Instructions
Store: In an airtight container in the refrigerator for up to 1 week – 10 days.
Freeze: Wrap the fudge well and freeze it in a freezer-safe container for up to a month.
Thaw: If frozen, thaw the fudge in the refrigerator before serving.
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Easy Chocolate Semifreddo
Ingredients
Semifreddo
- 180 g dark chocolate bar/block, broken into squares
- 3 large egg yolks
- 1 large whole egg
- 3/4 cup golden or white caster sugar, superfine sugar
- 1 tsp vanilla extract
- 400 ml heavy cream, or thickened cream
Garnish
- 1 cup Frozen or fresh cherries, pitted
- Fresh mint leaves, optional
Instructions
- Prepare Pan: Line a 9 inch x 5 inch (22cm x 12cm) rectangle baking tin with two layers of cling film, leaving extra to hang over the sides.
- Double Boiler Setup: Use a small-medium size heat-proof bowl over a saucepan of simmering water as a double boiler.
- Melt Chocolate: Add broken up chocolate to the bowl, place it over the saucepan and stir occasionally until melted and smooth. Remove and set aside to cool.
- Combine Egg Ingredients: In a large heat-proof mixing bowl, add the egg yolks, whole egg, sugar and vanilla.
- Heat Over Water: Using the same double-boiler method & saucepan as the chocolate, place the bowl over the saucepan, ensuring the base of the bowl doesn’t touch the water. The water must be simmering.
- Beat Mixture: Using an electric beater on low speed, beat the egg mixture for 4-5 minutes, while it’s in the double boiler, until the mixture has doubled in volume and is thick, pale, and leaves a trail after you lift the beaters up. Remove the bowl from the saucepan, turn off the heat and set aside.
- Whip Cream: In a separate mixing bowl, beat the heavy cream to firm peaks, about 4 minutes on medium-high speed. Use clean whisk attachments or wash the ones you used for the egg mixture.
- Fold in Chocolate: Gently fold the cooled melted chocolate into the whipped egg mixture, do this gently to avoid losing too much volume. Note: You may find some tiny bits of where the chocolate has turned solid, this is ok, more texture!
- Add Cream: Gently fold the whipped cream into the chocolate egg mixture until well combined and no pockets of cream remain.
- Transfer to Tin & Cover: Pour the mixture into the plastic lined tin, smoothing the top. Fold over the overhanging cling film or add new cling film to cover the semifreddo.
- Set in Freezer: Freeze for 6-8 hours or ideally overnight. The semifreddo will be set but not completely hard.
- Unmold: Remove the semifreddo by inverting the pan onto a platter and peeling away the cling film.
- Garnish: Top with cherries and fresh mint. Slice, serve and enjoy! Tip: If too solid, let it sit at room temperature for 5-10 minutes before slicing.
Notes
- Store: In an airtight freezer-safe container, in the freezer, for up to 2 weeks. Thaw slightly at room temperature before serving if it’s too firm to slice.
- Make Ahead: Prepare the semifreddo as directed, and once set, invert it from the tin into an airtight container. Store in the freezer for up to 5 days before serving.