Light, airy and deeply chocolatey, this semifreddo is truly irresistible and needs no ice-cream machine. It’s easy to make, impressive to serve and perfect for guests or a relaxed weekend treat. Be warned: people will fight over the bowl.
Who doesn’t love chocolate ice cream?
I currently have a freezer full of semifreddo after testing this recipe four times in a week to get it just right. It was worth the effort: I ended up with the lightest, smoothest and most decadent frozen dessert. If you love chocolate, you need this in your life.
How to Make This Chocolate Semifreddo – Step by Step
Begin by making the zabaglione, the classic Italian frothy custard. Put the egg yolks and sugar in a large bowl and whisk with an electric mixer until pale and thick.
Set the bowl over a pot of hot (not boiling) water, ensuring the bowl does not touch the water. Whisk by hand while slowly pouring in the marsala and the vanilla. Continue whisking until the zabaglione is frothy, pale and about doubled in volume. Remove the pot from the heat but leave the bowl over the warm water to keep it slightly warm.
Tip: The zabaglione should be thick enough that the whisk leaves a visible trail, but it should not be overly stiff.
Melt the dark chocolate using the same bain-marie method, or in short 30-second bursts in the microwave, stirring between bursts. Leave the melted chocolate to cool slightly.
Whip the double cream in a stand mixer, handheld mixer or by hand until it forms stiff peaks.
Slowly add the melted chocolate into the zabaglione, mixing until fully incorporated. Fold in the whipped cream in three additions, gently combining each third as you would fold cake batter to keep the mixture light and airy.
Line a 10×5 inch loaf tin with cling film and spoon the semifreddo mixture into the tin, smoothing the top and tapping gently to remove any air pockets. Cover with cling film and freeze overnight.
Time to Serve Your Semifreddo
For a beautiful presentation, decorate slices with fresh berries and drizzle with extra melted chocolate. It looks impressive and tastes heavenly. Allow the semifreddo to sit at room temperature for 10–15 minutes before slicing so it softens slightly and is easier to serve.
Extra Tips for Success
- Whisk the egg yolks and sugar thoroughly with electric beaters before applying the bain-marie. Skipping this step can produce an overly thick custard.
- Make sure the zabaglione and the melted chocolate are cooled to warm (not cold) before you combine them with the whipped cream.
- Heat gently and slowly: too much direct heat will scramble the eggs or split the chocolate.
- Leave the semifreddo out of the freezer for 10–15 minutes before serving to make slicing easier.
- Always re-wrap the semifreddo tightly in cling film before returning it to the freezer to prevent freezer burn and ice crystals.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get great results first time.
Chocolate Semifreddo Recipe
By Emily
Ingredients
- 5 large egg yolks
- 1/2 cup (100g) white sugar
- 1/4 cup (50ml) marsala
- 1/2 tsp vanilla extract
- 200g dark chocolate (70% cocoa)
- 2 cups (450ml) double/heavy cream
Special Equipment
- 1 loaf tin, 10×5 inch
- Cling film
Instructions
- Make the zabaglione: whisk egg yolks and sugar until pale and thick.
- Place the bowl over hot (not boiling) water; whisk while slowly adding marsala and vanilla until frothy and doubled in volume. Keep warm off the heat.
- Tip: The zabaglione should leave a trail from the whisk but remain soft.
- Melt the chocolate over a bain-marie or in short microwave bursts, then set aside to cool slightly.
- Whip the cream to stiff peaks.
- Fold the melted chocolate into the zabaglione, then gently fold in the whipped cream in three additions until combined.
- Line the loaf tin with cling film, spoon in the mixture, smooth the top and tap out air pockets.
- Cover and freeze overnight.
Notes
- Do not let the water boil or let the bowl touch the water when making the zabaglione or melting the chocolate; eggs can scramble and chocolate can split.
- Keep the zabaglione warm off the heat while you melt the chocolate.
- Allow the melted chocolate to cool slightly before adding to the custard so it mixes smoothly.
- I used a non-stick 10×5 inch loaf tin.
Additional Tips
- Whisk the egg yolks and sugar well before heating; this gives the right texture.
- Ensure the custard and chocolate are warm (not cold) before combining.
- Wrap the semifreddo in cling film before returning to the freezer to prevent ice crystals.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise noted.
- All vegetables are medium unless specified.
- Recipes are developed using a fan (convection) oven where relevant.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Leave a comment below!