This dark chocolate semifreddo couldn’t get any easier to make! It’s such a great easy dessert to serve your family or guests, especially on a hot day!
Have you ever had semifreddo? I had it a long time ago but then I saw someone on Instagram had made a lemon semifreddo and it got my creative gears spinning. I make a lot of no churn ice cream but was in the mood for something different. I had to try a few different methods to find the one I liked best, and obviously my family was more than happy to taste test!
This chocolate version is rich, creamy and smooth and it’s a perfect dessert to serve to guests this summer!
Speaking of summer, where has it gone?! I’ve been so busy doing all of the things, I’ve barely made time for work. That was kind of the plan, but it always feels odd to not post for a while. Anyway, I’ve got one or two more up my sleeve before summer is over!
What is semifreddo?
Semifreddo is an Italian, half-frozen dessert that is similar to ice cream in texture and taste but its structure is different. Semifreddo literally translates to “half cold”. It is normally made in a loaf pan which gives it an ice cream cake appearance.
Rather than scooping this dessert like you would with ice cream, you slice it!
How do you make this chocolate semifreddo?
For this super simple dessert you’ll need the following ingredients:
- egg whites
- granulated sugar
- honey
- heavy cream
- melted chocolate
1. An hour before starting the recipe, place a metal mixing bowl and the whisk attachment in the fridge. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves then remove the mixture from the heat and set it aside for about 10 minutes.
2. Remove the mixing bowl from the fridge and add the egg white mixture. Whip on high until the meringue forms and becomes smooth and glossy. Set aside.
3. Whip the heavy cream until stiff peaks form. Meanwhile, melt the chocolate in the microwave. I always heat it in 30 second increments, stirring in between, until smooth and melty.
4. Fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream. Add the chocolate and gently fold it all together.
5. Pour the chocolatey mixture into a loaf pan lined with parchment paper. Smooth out the top with a spatula then place the mixture into the freezer for 5-6 hours.
6. Once the semifreddo is “semi-frozen” you can jazz it up by drizzling chocolate over the cake and adding any other topping or decoration you’d like, such as chopped up chocolate.
How do you serve chocolate semifreddo?
Semifreddo should be sliced as soon as it is removed from the freezer for serving. Use the hanging sides of parchment to lift the semifreddo up and out of the loaf pan. Place it on a serving board and slice it into pieces. Serve it immediately!
How long can you keep semifreddo in the freezer?
Just like ice cream, if it is covered and stored properly in an airtight container, semifreddo will last for up to 2 months. It may get a bit harder with time but it’ll still retain it’s “semi-frozen” texture.
How many people will this chocolate semifreddo recipe serve?
The answer to that depends on who you ask, I suppose! But I would say this dessert would serve approximately 6-8 people, depending on the slices you make.
Other ice cream recipes you’ll love:
I’ve got so many great no churn ice cream recipes on the blog! These are a few of my favorites:
Chocolate Semifreddo
- Total Time: 6 hours
- Yield: 6–8 servings 1x
Description
This dark chocolate semifreddo couldn’t get any easier to make! It’s such a great easy dessert to serve your family or guests, especially on a hot day!
Ingredients
- 3 egg whites
- 1/4 cup granulated sugar
- 3 tbsp honey
- 1 cup heavy cream
- 1 cup chocolate chips, melted
- optional: 2 tbsp chocolate, for drizzling on top
Instructions
- An hour before starting the recipe, place a metal mixing bowl and whisk attachment in the fridge. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves, then remove the mixture from the heat and set it aside for about 10 minutes to cool slightly.
- Remove the mixing bowl from the fridge and add the egg white mixture to it. Whip the mixture on high until the meringue forms and becomes smooth and glossy. Set aside.
- Whip the heavy cream until stiff peaks form. Meanwhile, melt the chocolate in the microwave or over a double boiler. If using a double boiler, heat the chocolate in 30 second increments, stirring in between, until smooth and melty.
- In another large mixing bowl, use a spatula to fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream until combined. Add the chocolate and gently fold it all together until combined.
- Pour the chocolate mixture into a loaf pan lined with parchment paper. Smooth out the top with a spatula then place the mixture into the freezer for 5-6 hours.
- Once the semifreddo is “semi-frozen” you can jazz it up by drizzling chocolate over the cake and adding any other topping or decoration you’d like, such as chopped up chocolate. Serve immediately.
Leftover semifreddo can be stored in the fridge, in an airtight container, for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: ice cream
- Method: no churn
- Cuisine: Italian
Keywords: chocolate semifreddo
OMG I need some of these right now, looks amazing!
★★★★★
I love making Semifreddo and am looking forward to exploring this recipe. I’ll be warming the chocolate in 30-second increments, not 30 MINUTES as probably erroneously stated in the recipe.