Decadent Dark Chocolate Semifreddo
Indulge in the rich, creamy delight of this Decadent Dark Chocolate Semifreddo, a frozen delicacy perfect for chocolate lovers. This elegant dessert combines silky bittersweet chocolate with airy meringue and luscious whipped cream, resulting in a smooth, velvety texture that melts in your mouth. Ideal for special occasions or a luxurious treat at the end of a meal, this semifreddo is not just a dessert; it's an experience to savor and share with friends and family.
6
Servings
274
Calories
6
Ingredients
Ingredients
bittersweet or semisweet chocolate
6 ounces (Chopped)
vanilla extract
2 teaspoons (None)
salt
1/4 teaspoon (None)
heavy cream
2 1/2 cups (Divided; 1 1/2 cups for melting and 1 cup for whipping)
large egg whites
3 (Room temperature)
granulated sugar
2/3 cup (None)
Instructions
1
In a heatproof bowl, combine the chopped chocolate, vanilla extract, and 1/4 teaspoon of salt.
2
In a saucepan, heat 1 1/2 cups of heavy cream over medium heat until just barely simmering. Pour the hot cream over the chocolate mixture, stirring until smooth and melted.
3
Allow the chocolate mixture to cool to room temperature, then refrigerate for about 1 hour, stirring occasionally until thoroughly chilled.
4
In a clean mixing bowl, beat the egg whites with the remaining 1/4 teaspoon of salt until soft peaks form.
5
Meanwhile, in a separate saucepan, combine the sugar and 1/3 cup of water over medium-low heat. Stir gently until the sugar is dissolved. Then, increase to medium heat and bring to a boil without stirring until the mixture reaches 250°F on a candy thermometer.
6
With the mixer running, carefully pour the hot sugar syrup into the beaten egg whites in a thin stream. Continue beating until the meringue is glossy and holds stiff peaks.
7
Once the chocolate mixture is chilled, beat it using an electric mixer until soft peaks form.
8
Gently fold the meringue into the chocolate mixture, being careful to leave some streaks for a marbled effect.
9
Transfer the semifreddo mixture into a large loaf pan, cover with plastic wrap, and freeze for at least 3 hours, or up to 3 days.
10
Before serving, let the semifreddo sit at room temperature for 15 minutes to soften slightly.
11
Whip the remaining 1 cup of heavy cream until soft peaks form, and serve on top of slices of the semifreddo.
Nutrition Information
24g
Fat
13g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Dark Chocolate Semifreddo?
It is a rich, creamy frozen Italian-style dessert that combines bittersweet chocolate with airy meringue and whipped cream for a velvety, melt-in-your-mouth texture.
How many servings does this recipe yield?
This recipe is designed to produce 6 servings.
What type of chocolate is best for this semifreddo?
The recipe recommends using 6 ounces of chopped bittersweet or semisweet chocolate.
Do I need an ice cream maker for this recipe?
No, this is a no-bake frozen dessert that does not require an ice cream maker.
How long does the semifreddo need to freeze?
The mixture should be frozen in a loaf pan for at least 3 hours, or up to 3 days.
What is the calorie count per serving?
Each serving contains approximately 274 calories.
What temperature should the sugar syrup reach?
The sugar and water mixture should reach 250°F on a candy thermometer before being added to the egg whites.
How long should I let it sit before serving?
Allow the semifreddo to sit at room temperature for 15 minutes before serving to let it soften slightly.
How much heavy cream is required in total?
You will need 2 1/2 cups of heavy cream in total, divided into 1 1/2 cups for the base and 1 cup for the whipped topping.
What are the nutritional facts for fat and carbohydrates?
One serving contains 24g of fat and 13g of carbohydrates.
Should the egg whites be cold or at room temperature?
The recipe specifies using 3 large egg whites at room temperature.
How long should the chocolate mixture chill in the refrigerator?
The chocolate mixture should be refrigerated for about 1 hour until it is thoroughly chilled.
What is the purpose of the vanilla extract?
Two teaspoons of vanilla extract are added to the chocolate base to enhance and deepen the flavor profile.
How do I achieve a marbled effect in the dessert?
Gently fold the meringue into the chocolate mixture, being careful to leave some visible streaks.
Is there any salt in this recipe?
Yes, a total of 1/2 teaspoon of salt is used, divided between the chocolate mixture and the egg whites.
How much sugar is used?
The recipe calls for 2/3 cup of granulated sugar to create the syrup for the meringue.
What container should I use to freeze the semifreddo?
A large loaf pan is the recommended container for freezing the mixture.
What is the first step in preparing the chocolate?
Combine the chopped chocolate, vanilla extract, and 1/4 teaspoon of salt in a heatproof bowl.
How do I prepare the meringue?
Beat egg whites to soft peaks, then slowly pour in a hot sugar syrup (250°F) while continuing to beat until glossy stiff peaks form.
Can this dessert be made in advance?
Yes, it can be stored in the freezer for up to 3 days.
How much protein is in one serving?
There are 3 grams of protein per serving.
What should I do with the remaining heavy cream?
The remaining 1 cup of heavy cream should be whipped to soft peaks and served on top of the sliced semifreddo.
Is this recipe suitable for special occasions?
Yes, it is tagged as an elegant and decadent dessert perfect for special occasions.
Do I need to stir the chocolate mixture while it chills?
Yes, you should stir it occasionally while it refrigerates for one hour.
How do I know when to stop beating the chilled chocolate mixture?
Beat the chilled chocolate and cream mixture using an electric mixer until it forms soft peaks.
What is the carbohydrate content?
The recipe contains 13g of carbohydrates per serving.
Is this a no-bake dessert?
Yes, it is categorized as a no-bake frozen dessert.
Does this recipe contain fiber?
The nutritional data indicates that the fiber content is null or negligible.
How do I heat the cream for the chocolate base?
Heat 1 1/2 cups of heavy cream in a saucepan over medium heat until it is just barely simmering.
What should I use to cover the loaf pan during freezing?
Cover the loaf pan with plastic wrap before placing it in the freezer.