Chocolate Semifreddo

Today I'll share my favorite dessert as a kid. Perhaps it still is, but now I have to make it. Twenty years ago, my mum came up with the idea and it soon became a classic at my parent's restaurant (no longer in existence). It is, quite simply, frozen cream enveloped in frozen chocolate mousse, surrounded by melted chocolate. The outside chocolate remains soft, in contrast with the firmer interior, in a perfect blend of texture and sweetness.


  • 8 eggs
  • 8 + 2 tablespoons sugar
  • 200g (7oz) dark chocolate
  • 2 tablespoons butter
  • 5 gelatin sheets
  • 400mL (1 2/3 cup) cream
  • dark chocolate q.s.


Start by melting the chocolate with the butter. While the chocolate melts, soften the gelatin sheets in some cold water. 

Beat 8 tablespoons of sugar with the egg yolks until it turns into a pale mixture.

After the chocolate is melted, dissolve the gelatin the sheets in the chocolate (and add 1 or 2 tablespoons of water if it's too hard).

Add the melted chocolate with the gelatin to the egg yolk mixture and mix well. Beat the egg whites until stiff and fold them in the chocolate mixture.

Place the mixture in a recipient that can go to the freezer (I used a plastic container because it is easy to unmold afterwards). Place on the freezer for 3 hours.

Mark the container's shape 2cm (1in) from the outside with a knife. With a spoon remove the chocolate from the inside and keep for later.

Beat the cream with two tablespoons of sugar and place it inside the shell you created. Place on the freezer for about 1 hour.
Place the remaining chocolate on top of the whole semifreddo and place on the freezer for 2 hours more.
To unmold, use a knife to separate the semifreddo from the container, place it upside down on a serving platter and let gravity do its job. You might need to help it by spreading the container. 

Melt some chocolate and serve!

For a print friendly version visit this recipe at my Recipes page.

1 comment: