Italian chocolate semifreddo is a fancy yet easy dessert for any occasion. This ice-cream-like dessert takes just 10 minutes to make!
Halfway between Italian gelato (ice cream) and a mousse, this chocolate semifreddo is one of the most popular Italian desserts and for a lot of good reasons.
It’s super easy to make, it calls for basic ingredients and it takes just about 10 minutes to put it together.
If you’re looking for a fancy yet easy holiday-inspired dessert or for any other special occasion, this semifreddo recipe is a total winner!
*This post is sponsored by California Walnuts. All opinions are my own.*
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WHAT IS SEMIFREDDO?
Semifreddo is an Italian word that means “half-cold” or “half-frozen”, and it’s a popular Italian frozen dessert. It has a creamy and fluffy texture like ice cream or a French parfait or mousse.
Traditionally semifreddo was made with eggs, but egg-free semifreddo is just as popular in Italy and much easier to make.
The main difference between semifreddo and ice cream is that semifreddo is “less cold”.
It contains less liquid and more air, resulting in a much more mousse-like, creamy texture compared to ice cream.
Find out below how simple it is to prepare chocolate semifreddo at home!
CHOCOLATE SEMIFREDDO INGREDIENTS
You only need 5 basic ingredients to make this semifreddo recipe, most of them would probably be in your pantry already:
- Double cream: fresh double cream (or heavy cream in US) whipped to perfection is the base of the semifreddo. Keep the double cream in the fridge until needed - the colder the cream the better the whipped cream!
- Dark Chocolate: I like to use 50-60% dark chocolate, but feel free to use your favourite dark chocolate. Pick a bar of good-quality chocolate, it usually contains just cocoa beans, cocoa butter, and sugar.
- Cocoa powder: you can use either Dutch-processed cocoa or natural cocoa, they will both work great in this recipe. I prefer the natural cocoa because has a more balanced flavour, and natural fruity aroma.
- Condensed milk: you can use unsweetened condensed milk or sweetened condensed milk. I like to use unsweetened condensed milk and add a little icing sugar into the semifreddo mixture.
- California Walnuts: They have a smooth, creamy and nutty flavour that pairs very well with the chocolate in this recipe, plus they add a much welcome crunchiness.
MORE ON CALIFORNIA WALNUTS
Adding California Walnuts to all sorts of meals (including delicious desserts!) is an easy way to boost our Omega-3 (2.7 g /30 g) and protein (4.4 g /30 g) intake, as they have plenty of both.
They also contain good fat, fibre, vitamins, and tons of other nutrients.
Over 30 years of research suggests that California Walnuts may also offer benefits for heart health, cognitive health, diabetes, gut health, reproductive health and weight loss.
Truly all the good reasons to start incorporating more California Walnuts into your daily life.
You can check if your walnuts are from California, simply by checking the back of their pack and looking for “Produce of California” or “Produce of USA”.
Don’t forget to head to California Walnuts for more info and browse their collection of delicious recipes.
HOW TO MAKE SEMIFREDDO
This simple and delicious chocolate semifreddo recipe couldn't be easier to make!
All you need is 10 minutes, and it's ready in just 4 simple steps.
Scroll down until the end of the post for the full printable recipe.
STEP 1
Whip the cream until stiff peaks form and it’s nicely firm.
STEP 2
Slowly incorporate condensed milk, melted dark chocolate, cocoa powder and chopped California Walnuts.
STEP 3
Mix everything together and pour into a loaf tin lined with cling film. Cover with more cling film and freeze for 4-5 hours or overnight.
STEP 4
Remove the semifreddo from the freezer 10-15 minutes, then serve.
Turn it into a platter, decorate with strawberries, chocolate chunks and California Walnuts and serve.
STORAGE TIPS
You can store the semifreddo in the freezer for up to 6 weeks.
Simply cover the loaf pan with cling film then overwrap it with foil.
SEMIFREDDO RECIPE TIPS
- Chop the chocolate into little chunks and melt it over a bain-marie or in the microwave at 30 seconds intervals.
- Leave the fresh heavy cream in the refrigerator right up until you're ready to whip it.
- Feel free to skip or reduce the amount of icing sugar if you’re using sweetened condensed milk.
- To make the semifreddo super airy and mousse-like, you can slightly whip the condensed milk to incorporate as much air as possible.
- Make sure the melted dark chocolate is completely cool before you add it to the semifreddo mixture.
- Remember to sift the cocoa powder before adding it to the mixture.
- Make sure you stir the ingredients slowly and gently.
- Brush with butter the loaf pan, then line it with cling film so it doesn't move around.
- To easily slice the semifreddo, dip a sharp knife in hot water for a few seconds, then slice.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
Chocolate Semifreddo with California Walnuts
Ingredients
- 600 ml fresh double cream
- 200 ml condensed milk
- 60 g icing sugar
- 250 g dark chocolate, melted
- 80 g California Walnuts, finely chopped
- 60 g cocoa powder
To Decorate:
- strawberries
- dark Chocolate
- California Walnuts
Instructions
- Line the base of a loaf tin (22cm x 12cm / 9-inch x 5-inch) with cling film.
- Place the double cream in a large bowl and whip it with a hand mixer until stiff peaks form, about 4 minutes.
- Once ready, using a spatula gently fold the condensed milk into the whipped cream. Drizzle the chocolate over the mixture, then sift the cocoa powder in, add the California Walnuts and gently stir until all the ingredients are combined.
- Pour the semifreddo mixture in the prepared loaf tin, and smooth the surface. Cover with cling film and freeze for 4-5 hours or overnight.
- Remove the semifreddo from the freezer 10-15 minutes before serving. To serve, unwrap the loaf tin, place a serving platter over the tin, and turn the semifreddo upside down onto the platter.
- Decorate with fresh strawberries, chopped chocolate and California Walnuts, and serve.
Video
Notes
- Chop the chocolate into little chunks and melt it over a bain-marie or in the microwave at 30 seconds intervals.
- Leave the fresh heavy cream in the refrigerator right up until you're ready to whip it.
- Feel free to skip or reduce the amount of icing sugar if you’re using sweetened condensed milk.
- To make the semifreddo super airy and mousse-like, you can slightly whip the condensed milk to incorporate as much air as possible.
- Make sure the melted dark chocolate is completely cool before you add it to the semifreddo mixture.
- Remember to sift the cocoa powder before adding it to the mixture.
- Make sure you stir the ingredients slowly and gently.
- Brush with butter the loaf pan, then line it with cling film so it doesn't move around.
- To easily slice the semifreddo, dip a sharp knife in hot water for a few seconds, then slice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
TheBoyo says
Wow! I tried this recipe at my home but added some nut mix and its very yummy . best snacking option in summer . Thanks you for this recipe.
Marcie Piraino says
I would like to make this, but can you use measurements in cups instead of ml or grams.
Thank you
Andrea says
Hi Marcie! If you check the recipe card, you can simply click on the button "US CUSTOMARY" right under the ingredients, and it will give you measurements in US cups 🙂
Cathy says
I made the chocolate semifreddo with walnuts today. Just popped it in the freezer. Will be serving this in a few days when friends come for dinner. My husband roamed by just as I finished making the dessert. He was my before freezing taste tester. It’s delicious. Super easy to make. Can’t wait to decorate it and serve to our guests. Thank you.