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Chocolate Semifredo

Chocolate Semifredo
Tempting dessert inspirations from Cailler: Chocolate Semifredo


  1. Place the dark chocolate in the bain-marie and melt it.
  2. Beat egg, yolks and sugar in a bain-marie until a thick and pale mixture is achieved; remove from heat and continue beating until the mixture has cooled to room temperature.
  3. Fold first the melted chocolate and then the whipped cream into the egg mixture and add the chopped chocolate.
  4. Pour the mixture into a flat dish and freeze for 4 to 6 hours.
  5. Using a spoon, scoop the semifreddo into individual cups or glasses, decorate with chopped chocolate, and serve.

Set-up and preparation: approx. 20 min.
Cooling time: approx. 4 to 6 h

Material: flat oven dish measuring approx. 20 × 30 cm, bain-marie, whisks, bowls, spatulas, knife, chopping board