Double Chocolate Semifreddo

by Caterina Borg, Good Food Gourmet on June 5, 2012

I love to make different flavors of semifreddo. It is such a quick and easy way to make ice cream without an ice cream maker. In the past, I’ve made some vanilla with crushed heath bar pieces and I also made a rum raisin flavor that I turned into brownie ice cream sandwiches with my recipe for thin, fudgy brownies.

This is delicious I tell you and something you really have to try making.

There are a few things that I did differently when making the chocolate version. First, in order to have chocolate ice cream, you have to add some chocolate. I used a very high quality bittersweet chocolate. The ice cream had a really intense chocolate flavor without any bitterness and was not overly sweet. I also slightly increased the amount of cream and liquor (I used whiskey in this one) along with increasing the amount of sugar to offset the addition of the cocoa powder. I also changed out the powdered sugar for granulated sugar in this flavor because I didn’t want the ice cream to be too stiff.

I also folded in very thin shards of chocolate that I had melted and spread into a thin layer on a piece of parchment. I broke the pieces into small shards and folded that into the ice cream. I added a little oil to the chocolate to keep them pliable and not too brittle in the ice cream.

The result was smooth, creamy and chocolatey, everything that you would expect to find in any premium ice cream at the store…except that this one was made with only a handful of natural ingredients and no preservatives or chemicals. Now that’s what I’m talking about…

Double Chocolate Semifreddo
6 yolks
1/4 cup powdered sugar (goes into egg yolks)
1 tablespoon vanilla
2-3 tablespoons whiskey
1-1/4 cups heavy cream
1/4 cup powdered sugar (goes into heavy cream)
3/4 cup bittersweet chocolate, melted

For chocolate shards**Optional
1/4 cup bittersweet chocolate chips, melted
1 tablespoon vegetable oil 

First if you would like to use the shards of chocolate in this, melt the chocolate in the microwave and add the oil. When the chocolate has completely melted pour it out onto a silpat or onto a half sheet pan lined with some parchment paper. Using an offset spatula spread out the chocolate thinly and put this into the freezer. When it has completely chilled break it into small pieces and place it back into the freezer until ready to use.

Next, whip the cream with the powdered sugar until stiff and keep refrigerated. This dessert comes together quickly so it is best to have all the components ready before you put everything together.

Next, add the yolks to the bowl of your stand mixer, add the other 1/4 cup of powdered sugar, vanilla and whiskey and whisk together quickly. Put the bowl over a medium sized pot with simmering water and whip the yolk mixture until pale yellow and frothy. Make sure that the bowl does not touch the simmering water or it will cook the eggs. After about 10 minutes the egg mixture will feel very warm but not hot. At this point remove the bowl from the simmering liquid and whisk until cool on your mixer. Once it has cooled, add the melted chocolate and whisk everything together.

Next fold in the whipped cream and then add in the shards of chocolate if you are using them. Place into a container with a lid and freeze for at least 4 hours before serving.

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{ 2 comments… read them below or add one }

avatar Spencer June 6, 2012 at 12:17 p

Looks absolutely delicious! My son would so love to eat that.

avatar Caterina Borg, Good Food Gourmet June 9, 2012 at 4:23 p

Thank you!

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