Dark Chocolate Semifreddo
Indulge in the luxurious decadence of Dark Chocolate Semifreddo, a no-churn frozen dessert that’s as elegant as it is easy to make. This Italian-inspired treat combines rich, velvety dark chocolate (70% cocoa or higher) with airy whipped cream, a touch of vanilla, and the subtle complexity of a pinch of sea salt. A delicate balance of flavors and textures is achieved through simple techniques like gently folding and whipping, making this semifreddo irresistibly creamy yet delightfully light. Perfect for special occasions or a sophisticated summer dessert, this recipe requires minimal effort but delivers maximum impact. Garnished with a dusting of unsweetened cocoa powder, each slice is a deliciously indulgent way to impress your guests. Ready in just 30 minutes of prep and a few hours of freezing, this make-ahead dessert is a true showstopper.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 300 ml heavy cream
- 3 units eggs (large)
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 1 tablespoon cocoa powder (unsweetened, for garnish)
Instructions
Prepare a 9x5-inch loaf pan by lining it with plastic wrap, leaving enough overhang to cover the surface of the semifreddo later. Set aside.
Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water (double boiler method). Stir occasionally until smooth. Remove from heat and let it cool slightly.
In a medium heatproof bowl, whisk together the eggs and granulated sugar. Place the bowl over the simmering water and whisk constantly for about 5-7 minutes, or until the mixture is pale, thickened, and doubled in volume. Remove from heat and let it cool for a few minutes.
Fold the melted dark chocolate into the egg mixture gently, ensuring it is fully incorporated.
In a separate cold mixing bowl, whip the heavy cream with a hand or stand mixer until soft peaks form. Add the vanilla extract and salt, and whip briefly to combine.
Gently fold the whipped cream into the chocolate mixture in two additions, being careful not to deflate the mixture.
Pour the semifreddo mixture into the prepared loaf pan and smooth the top with a spatula. Fold the overhanging plastic wrap over the surface to cover.
Place the pan in the freezer and allow the semifreddo to freeze for at least 6 hours, or preferably overnight, until firm.
Before serving, remove the semifreddo from the pan by lifting it out with the plastic wrap. Peel off the plastic and slice into portions using a sharp knife.
Dust each slice with unsweetened cocoa powder as a garnish before serving. Enjoy your creamy and indulgent Dark Chocolate Semifreddo!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 25.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
