Sweet

Chocolate Semifreddo Recipe

Light, airy and chocolatey this semifreddo recipe is absolutely delicious and requires no ice-cream machine! So simple to put together and looks so impressive to serve to guests or at the weekend for your family. Warning, there will be fights over who gets to lick the bowl clean.

Because who doesn’t love chocolate ice-cream?

A close up of a chocolate semifreddo topped with strawberries, an easy semifreddo recipe

Ok, so I currently have a freezer FULL of never-ending semifreddo right now. I tested this Italian semifreddo recipe 4 times in one week to get it right and thankfully I was not defeated!

Of course, it’s now the boyfriend’s job to eat it all and leave me with an appropriate amount and let’s face it that ain’t really a hard task to ask, is it?

After four attempts to get this semifreddo recipe just right I was able to create the lightest, smoothest and most decadent ice cream ever…seriously you NEED this in your life it tastes like heaven!

How To Make This Chocolate Semifreddo Recipe – Step By Step

First, you need to make the zabaglione (Italian frothy custard). Place the egg yolks and sugar in a large mixing bowl and whisk with an electric whisk until pale and thick (photo 1).

Place the bowl over a pot of hot water (don’t let the water boil and don’t let the bowl touch the water). Whisk with a hand whisk whilst slowly adding the marsala. Continue to whisk until the zabaglione is frothy, pale and doubled in size. Set the pot of water aside off of the heat with the zabaglione still on top to keep warm (photo 2).

Tip: The zabaglione should be thick enough to see a trail from the whisk and no more.

step by step photos for making a chocolate semifreddo recipe

Next, melt the chocolate by using the same method as above (mixing bowl over simmering water) you can also melt the chocolate in a microwave heating it at 30-second bursts at a time whilst taking it out to stir with a wooden spoon. (photo 3).

Set the melted chocolate aside to cool and add the cream to a stand mixer (you can use a hand-held electric mixer or hand whisk to do this too) whip the cream to stiff peaks.

Slowly add the melted chocolate into the zabaglione until completely incorporated (photos 4 & 5 ). Add one third of the whipped cream into the chocolate mixture and fold it gently as if you were folding cake batter. Continue doing this adding 1 third at a time until the cream and custard are combined (photos 6 & 7).

Line a loaf tin with cling film and spoon the semifreddo mixture into the tin. Spread it out in an even layer and give it a gentle tap to get rid of any air holes (photo 8).

Cover the top with the rest of the cling film and freeze overnight (photo 9).

Time To Serve Your Semifreddo

I love to decorate my semifreddo with fresh berries and drizzled with more melted chocolate if I’m serving it for guests. It looks so impressive and tastes aaaamazing!

If you do have an ice cream machine and love making homemade ice cream at home (it’s so simple) then be sure to check out my chocolate hazelnut ice cream and Tiramisu ice cream. Both are absolutely delicious recipes and the ice cream machine I use costs no more than $20 and it has never failed me!

A close up of a slice chocolate semifreddo on a plate with a bite on a fork, an easy semifreddo recipe

Extra Tips For Making This Chocolate Semifreddo Recipe

  • Whisk the egg yolks and sugar well with electric beaters before heating on the bain-marie, don’t skip this step I tried and the custard was too thick and end results weren’t great.
  • Make sure the custard/zabaglione and chocolate are cooled (not cold) before mixing together.
  • Heat everything slowly and gently, too much heat too quickly will end up in disaster.
  • Leave the semifreddo out of the freezer for 10-15 minutes before serving.
  • Always wrap back up in cling film before placing back in freezer.

More Easy Dessert Recipes To Try;

If you’ve tried this chocolate semifreddo recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 4 votes
A chocolate semifreddo recipe on a white surface topped with fresh berries
Chocolate Semifreddo Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Light, airy and chocolatey this semifreddo recipe is absolutely delicious and requires no ice-cream machine! So simple to put together and looks so impressive to serve to guests or at the weekend for your family. 
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Calories: 292 kcal
Author: Emily
Ingredients
  • 5 large egg yolks
  • 1/2 cup (3.5 oz/100g) white sugar
  • 1/4 cup (50ml) marsala
  • 1/2 tsp vanilla extract
  • 200 (200g) dark chocolate 70% cocoa
  • 2 cups (16 fl oz/450ml) heavy double cream
Special Equipment needed
  • 1 loaf tin , 10x5 inch
  • cling film
Instructions
  1. First, you need to make the zabaglione (Italian frothy custard). Place the egg yolks and sugar in a large mixing bowl and whisk with an electric whisk until pale and thick.
  2. Place the bowl over a pot of hot water (don't let the water boil and don't let the bowl touch the water). Whisk with a hand whisk whilst slowly adding the marsala and add the vanilla. Continue to whisk until the zabaglione is frothy, pale and doubled in size. Set the pot of water aside off of the heat with the zabaglione still on top to keep warm.

  3. Tip: The zabaglione should be thick enough to see a trail from the whisk and no more.
  4. Next melt the chocolate by using the same method as above (mixing bowl over simmering water) you can also melt the chocolate in a microwave heating it at 30-second bursts at a time whilst taking it out to stir.
  5. Set the melted chocolate aside to cool and add the cream to a stand mixer (you can use a hand-held electric mixer or hand whisk to do this too) whip the cream to stiff peaks.
  6. Slowly add the melted chocolate into the zabaglione until completely incorporated. Add one third of the whipped cream into the chocolate mixture and fold it gently as if you were folding cake batter. Continue doing this adding 1 third at a time until the cream and custard are combined.
  7. Line a loaf tin with cling film and spoon the semifreddo mixture into the tin. Spread it out in an even layer and give it a gentle tap to get rid of any air holes.
  8. Cover the top with the rest of the cling film and freeze overnight.
Recipe Notes

Tips

  • Do not allow the water to boil and don't let the bowl touch the water when thickening the zabaglione and melting the chocolate. If the eggs are heated too quickly they will scramble and the chocolate will split or burn.
  • Keep the zabaglione warm but don't continue to heat it. Turn the heat off and remove it from the burner. Keep it on top of the warm water as you melt the chocolate.
  • Always set the chocolate aside off the burner to cool slightly as you whip the cream. This will make sure it's cool enough to be mixed with the zabaglione.
  • I used a non-stick loaf tin size 10x5 inches.

Extra Tips For Making This Chocolate Semifreddo Recipe

  • Whisk the egg yolks and sugar well with electric beaters before heating on the bain-marie, don't skip this step I tried and the custard was too thick and end results weren't great.
  • Make sure the custard/zabaglione and chocolate are cooled (not cold) before mixing together.
  • Leave the semifreddo out of the freezer for 10-15 minutes before serving. 
  • Always wrap back up in cling film before placing back in freezer.

Nutrition Facts
Chocolate Semifreddo Recipe
Amount Per Serving
Calories 292 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 133mg 44%
Sodium 21mg 1%
Potassium 159mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 12g
Protein 3g 6%
Vitamin A 13.3%
Vitamin C 0.3%
Calcium 4.6%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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13 Comments

  • Reply
    Marlee
    April 17, 2018 at 4:57 am

    Now that is a gorgeous semifreddo! I haven’t had it in a long time and I’m now going to make myself some this summer! Gorgeous!

  • Reply
    Albert Bevia
    March 15, 2018 at 12:23 pm

    This semifreddo looks and sounds amazing, I do need this in my life!!! great recipe and I love the pictures with the instructions…superb work

  • Reply
    Cindy @ The Sweet Nerd
    March 14, 2018 at 11:24 pm

    I love the strawberries and melted chocolate drizzled on top. Nice touch.

  • Reply
    Diana
    March 14, 2018 at 11:06 pm

    This looks absolutely amazing! You just made crave chocolate mousse and it’s so late at night here. Beautiful photography too!

  • Reply
    Maria
    March 14, 2018 at 10:57 pm

    This is amazing! Usually, I would hesitate to make something like this because it seems such a complicated recipe but you made it look so simple with the step-by-step pictures.

    • Reply
      Inside the rustic kitchen
      March 14, 2018 at 11:06 pm

      Thanks so much Maria, so happy the photos are helpful. I hope you give it a go it’s so delicious!

  • Reply
    Dannii
    March 14, 2018 at 10:25 pm

    What a beautiful looking dessert. This would be perfect for a dinner party, especially with those strawberries.

  • Reply
    Jessica Robinson
    March 14, 2018 at 10:15 pm

    Looks like testing the recipe 4 times paid off!! I usually send the samples to my husband’s work for them to taste test! Oh my goodness, chocolatey fluffy heaven! Love the idea of this Italian chocolate custard. Looks do delish!

    • Reply
      Inside the rustic kitchen
      March 14, 2018 at 11:09 pm

      Ha yes, I had to get it as light and creamy as can be. Thanks so much Jessica! P.S totally doing that in future

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