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.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Fold the melted dark chocolate into the egg mixture gently, ensuring it is fully incorporated.

Step 5

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.

Step 6

Gently fold the whipped cream into the chocolate mixture in two additions, being careful not to deflate the mixture.

Step 7

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.

Step 8

Place the pan in the freezer and allow the semifreddo to freeze for at least 6 hours, or preferably overnight, until firm.

Step 9

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.

Step 10

Dust each slice with unsweetened cocoa powder as a garnish before serving. Enjoy your creamy and indulgent Dark Chocolate Semifreddo!

Nutrition Facts

Serving size	(760.6g)

Amount per serving	% Daily Value*
Calories	2813.4

Total Fat 201.0g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat g
Cholesterol 855mg	0%
Sodium 515.7mg	0%
Total Carbohydrate 197.6g	0%
Dietary Fiber 24.0g	0%
Total Sugars 150.2g
Protein 34.8g	0%

Vitamin D 120IU	0%
Calcium 227.6mg	0%
Iron 27.0mg	0%
Potassium 1709mg	0%

*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.

Source of Calories

Fat: 66.1%

Protein: 5.1%

Carbs: 28.9%