Mocha Semifreddo

30 mins Prep Time

0 mins Cook Time

Written By

Tara Omidvar

Semifreddo translates to half-cold, or half-frozen, in Italian. It's a frozen dessert with a rich, creamy texture which is often compared to frozen mousse. The key to a smooth and fluffy texture is to fold each component gently together to make the mixture airy and light. You can easily play around with the Semifreddo recipe and make it in any flavours that you like. This one has layers of coffee, vanilla and chocolate ganache. This dessert should be served as soon as it comes out of the freezer. You can keep the Semifreddo in the freezer for up to 2 weeks.

Ingredients

Mocha Semifreddo

2 cups heavy cream (divided)
1/2 cup dark chocolate (chopped)
4 egg yolks
3/4 cup granulated sugar
1/2 vanilla bean or 1 teaspoon vanilla paste
1 tablespoon instant coffee
1/4 cup slivered almonds

Directions

Mocha Semifreddo

15 Steps

Step 1

In a medium saucepan, warm up 1/2 cup of the heavy cream and place the dark chocolate in a small bowl. Once the cream is warmed up (no need to simmer) pour it over the chocolate.
Step 2

Let it sit for 1 minute then gently stir with a spatula until combined and smooth. Set the chocolate ganache aside.
Step 3

Fill a small pot halfway with water and set over high heat. Bring to a boil then drop the heat down to low and let the water gently simmer. In a medium bowl, add the yolks, sugar and vanilla paste.
Step 4

Place the bowl over the simmering water, making sure it doesn’t touch the water. Whisk vigorously until most of the sugar has dissolved and the mixture is fluffy and light, about 3 to 4 minutes. Remove the bowl from the heat and let it come to room temperature.
Step 5

Meanwhile in a bowl of a stand mixer, whip rest of the heavy cream until it reaches stiff peaks.
Step 6

Using a spatula, gently fold the yolk mixture into the whipped cream.
Step 7

Transfer 1/3 of the mixture to another bowl.
Step 8

Mix the coffee with 1 tablespoon hot water. Add the coffee to rest of the mixture and fold with a spatula until fully combined.
Step 9

Cover inside of a loaf tin with plastic wrap.
Step 10

Transfer 1/2 of the coffee Semifreddo on bottom of the pan and spread evenly. Cover with 1/3 of chocolate ganache.
Step 11

Spread the vanilla Semifreddo on top evenly and cover again with 1/3 of chocolate ganache.
Step 12

Finish with rest of the coffee Semifreddo. Cover with plastic wrap and place in the freezer for at least 8 hours or overnight.
Step 13

To serve, flip the dessert onto your serving plate and remove the plastic wrap.
Step 14

Warm up rest of the chocolate ganache and pour it over the dessert.
Step 15

Top with slivered almonds and enjoy!