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.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a small bowl, dissolve the instant coffee powder in the boiling water. Set aside to cool.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir the dissolved coffee mixture, melted chocolate, vanilla extract, and cocoa powder into the egg yolk mixture until fully combined.

Step 7

In a separate mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Be careful not to overwhip.

Step 8

Gently fold the whipped cream into the chocolate-coffee mixture in three additions, being careful not to deflate the airy texture.

Step 9

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.

Step 10

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

Serving size	(821.1g)

Amount per serving	% Daily Value*
Calories	2860.7

Total Fat 210.6g	0%
Saturated Fat 120.5g	0%
Polyunsaturated Fat g
Cholesterol 1225.1mg	0%
Sodium 350.0mg	0%
Total Carbohydrate 188.6g	0%
Dietary Fiber 9.0g	0%
Total Sugars 169.9g
Protein 19.6g	0%

Vitamin D 73.2IU	0%
Calcium 184.4mg	0%
Iron 14.3mg	0%
Potassium 1499.3mg	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: 69.5%

Protein: 2.9%

Carbs: 27.7%