Chocolate Semifreddo

The easiest chocolate semifreddo recipe made without an ice cream machine. Smooth, light and airy chocolate ice cream!


4 eggs, medium
160 g granulated sugar
1 teaspoon(s)vanilla extract
50 g cocoa powder
280 g cream cheese
To serve

fresh berries
50 g chocolate couverture, melted
50 g white chocolate couverture, melted
mint leaves

Check out these Powerful Mixers 


Separate the egg whites from the egg yolks.

In a mixer’s bowl add the egg whites, the sugar, the vanilla and beat well for 3-4 minutes, until there is a stiff meringue and the sugar is completely dissolved.

Transfer to a bowl.

In the same mixer add the egg yolks, the cocoa powder, the cream cheese and beat with the whisk attachment at high speed, for 3-4 minutes, until the mixture turns into a thick cream.

Add 1/3 of the meringue into the mixer’s bowl and mix well until the ingredients are homogenized.

Then, add the remaining meringue and mix softly with a silicone spatula so that the meringue does not lose its volume.

Line a 10x30 cm loaf tin with plastic wrap and add the mixture in. Cover with plastic wrap and put it in the freezer for 3-4 hours.

Serve with fresh berries, the melted chocolates, and mint leaves.

As an Amazon Associate I earn from qualifying purchases.

Post a Comment