Chocolate Semifreddo Recipe (2024)

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?

Ok, so I currently have a freezer FULL of never-endingsemifreddo 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 attemptsto 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 zabaglionestill on top to keep warm (photo 2).

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

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 chocolatemixture 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 mychocolate hazelnut ice creamandTiramisu 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!

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;

• Boozy Baileys mini cheesecakes
• No bake chocolate cheesecake
• Chocolate panna cotta
• Apple olive oil cake
• Mini cannoli

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 onFACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

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