Chocolate Semifreddo

Name: Chocolate Semifreddo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Dark chocolate 3.5 oz; Egg yolks approximately 4 5 tbsp; Sugar ½ cup; Water 1.7 tbsp; Fresh liquid cream 1 cup; Dark chocolate 3.5 oz; Dark chocolate in curls 0.7 oz

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590

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 590
Carbohydrates g 57.1
of which sugars g 57.1
Protein g 7.9
Fats g 36.7
of which saturated fat g 20.26
Fiber g 0.8
Cholesterol mg 292
Sodium mg 36

Difficulty: Difficult
Prep time: 20 min
Cook time: 15 min
Makes: 4 pieces
Cost: Average
Note + 14 hours in the freezer to set

PRESENTATION

Chocolate semifreddo is one of those desserts that gets people talking. Really, it’s a hit during those warm summer nights in Centro-Sud Italia, where, honestly, desserts are a big deal. This Italian frozen dessert combines the creamy texture of mousse with the chill of gelato. And you know what? That silky middle is cool without being icy, making each bite feel luxurious but not too heavy.

The final layer of crunchy chocolate—super satisfying—is impossible to resist. It gives a nice crack when you dig in with your spoon, and the contrast with the soft inside is just plain fun. To be honest, it’s easy to see why chocolate semifreddo is really, really loved in these Italian regions. It’s all about pleasure, and folks just can’t get enough of that smooth chocolate flavor.

In Central and Southern Italy, gatherings often end with some version of this homemade semifreddo recipe. Each family adds their own twist—like candied fruit or praline. Or maybe a splash of cherry sauce. But here's the thing, the base stays true to what makes semifreddo special: the mix of light, fluffy sweetness and refreshing coolness. Pretty much perfect after a meal. A good easy chocolate semifreddo should almost melt in your mouth but keep that bit of crunch from the chocolate shell.

No wonder this traditional Italian dessert appears at picnics, birthdays, and those long, cheerful dinners outside. It just fits right in. Whether you go for a basic chocolate semifreddo or dress it up with extras, like praline or cherry sauce, you end up with something that feels both special and super relaxed. And here's the deal: there’s something about how it finishes a meal that makes everyone smile and ask for seconds. So next time you're looking for a dessert that’s both delicious and easy, remember the chocolate semifreddo—it's the perfect way to wrap up any occasion with a bit of Italian flair.

INGREDIENTS

590

Calories per serving

Ingredients for 4 semifreddos: Dark chocolate 3.5 oz (100 g); Egg yolks 5 tbsp (75 g) - approximately 4; Sugar ½ cup (90 g); Water 1.7 tbsp (25 g); Fresh liquid cream 1 cup (250 g)

for decoration: Dark chocolate 3.5 oz (100 g); Dark chocolate 0.7 oz (20 g) - in curls

Preparation

How to prepare Chocolate Semifreddo

To prepare the chocolate semifreddo, start by chopping 3.5 oz of dark chocolate needed for the semifreddos 1, then place it in a bowl 2 and gently melt it in a double boiler, stirring until it is completely melted 3. Allow the chocolate to cool, stirring occasionally, and in the meantime, prepare the syrup needed to make the pâte à bombe, which will pasteurize the yolks.

Pour the sugar into a small pot, add the water 4, and let it simmer until it reaches a temperature of 250°F (use a kitchen thermometer to measure the correct temperature). As soon as the temperature reaches 239°F, start whisking the yolks with an electric mixer 6.

and only when the syrup reaches 250°F, slowly pour it into the yolks 7 and continue to whisk them until completely cooled 8. At this point, with the mixer still running, slowly pour in the now lukewarm chocolate 9. Once it is well incorporated into the rest of the mixture, turn off the mixer.

Now, whip the cream 10, which must be very cold. Incorporate the cream into the chocolate-based mixture one spoonful at a time 11, using circular motions from bottom to top 12.

Once you have incorporated all the cream and obtained a uniform mixture 13, transfer it into a piping bag 14. Now place 4 pastry rings with a diameter of 3 inches and a height of 1.75 inches on a tray lined with parchment paper and line the molds with acetate strips about 2.4 inches, alternatively, you can use parchment paper. Using the piping bag, fill the molds with your chocolate cream 15

and gently shake them to even out the surface 16. At this point, transfer your chocolate semifreddos to the freezer for 12 hours; only when they are well set, chop the other 3.5 oz of chocolate needed for the topping and melt it in a double boiler as done previously 17. Once the chocolate is completely melted, stir it a bit to cool it slightly and pour about 0.9 oz into each mold 18.

By tilting the mold, make sure the chocolate covers the entire surface of the semifreddo 19 and place in the freezer to solidify for another two hours. After this time, take them out of the freezer and, by pinching the part of the acetate that protrudes, remove them from the mold 21.

Remove the acetate 22 and place your semifreddo on a serving plate, with the dark chocolate layer facing down. Decorate the surface with chocolate curls 23; to make them, simply use a potato peeler; wait a few minutes and serve your chocolate semifreddo 24.

Storage

Chocolate semifreddos can be stored in the freezer for about 1 month.

Advice

If you prefer, you can make chocolate curls at home using a potato peeler; it's easy to get them from a bar, if it's too cold, put it in the microwave for a few seconds; otherwise, the curls will tend to crack.

Instead of dark chocolate, you can use milk chocolate or gianduia. If you prefer, you can enrich the semifreddo with hazelnut crumbs!

For the translation of some texts, artificial intelligence tools may have been used.