Mocha Semifreddo
Indulge in the decadence of a homemade mocha semifreddo, a creamy frozen dessert that's the perfect union of rich dark chocolate and bold coffee flavors. This Italian-inspired treat features a silky blend of whipped cream, luscious coffee-infused chocolate, and a hint of cocoa, all artfully folded together to create an irresistible, airy texture. With no need for an ice cream maker, this freezer-friendly recipe is ideal for entertaining, making up to eight beautifully portioned servings that can be sliced and served directly from a chilled loaf pan. The sweet warmth of vanilla and a touch of salt balance the flavors, elevating each bite into a gourmet experience. Perfect for coffee and chocolate lovers alike, this mocha semifreddo is a show-stopping dessert that will be the highlight of any dinner party or special occasion.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 480 ml Heavy cream
- 120 g Granulated sugar
- 4 large Egg yolks
- 2 tbsp Instant coffee powder
- 2 tbsp Boiling water
- 100 g Dark chocolate
- 1 tbsp Powdered cocoa (unsweetened)
- 1 tsp Pure vanilla extract
- 1 Pinch of salt
Instructions
Line a standard 9x5-inch loaf pan with plastic wrap, leaving enough overhang on the sides to fully wrap the semifreddo later. Place the pan in the freezer to chill.
In a small bowl, dissolve the instant coffee powder in the boiling water. Set aside to cool.
Chop the dark chocolate into small pieces and melt it using a double boiler or in short bursts in the microwave. Stir until smooth and let it cool to room temperature.
In a large heatproof mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water.
Whisk the egg yolk mixture constantly for about 5-6 minutes, or until the sugar dissolves and the mixture is thick and pale. Remove from heat.
Stir the dissolved coffee mixture, melted chocolate, vanilla extract, and cocoa powder into the egg yolk mixture until fully combined.
In a separate mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the chocolate-coffee mixture in three additions, being careful not to deflate the airy texture.
Pour the semifreddo mixture into the chilled loaf pan, smoothing the surface with a spatula. Fold the overhanging plastic wrap over the top to cover and freeze for at least 6 hours or overnight, until firm.
To serve, unwrap the top of the plastic wrap and invert the semifreddo onto a serving platter. Remove the plastic wrap completely. Slice the semifreddo with a sharp knife and serve immediately.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.1 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 115 mg | 2% | |
*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.
