A creamy, delicious, and melt-in-your-mouth frozen treat
Dark chocolate, whipped cream, and fluffy meringue are combined to create the decadent Italian semifreddo known as Delizia Fredda al Cioccolato, which has a smooth, mousse-like consistency. This no-bake dessert is a sophisticated option for summer festivities or dinner parties since it is light but rich, with the ideal ratio of creamy to frozen. It is best served cold, with a garnish of crushed hazelnuts, fresh whipped cream, or chocolate shavings for added crunch and flavor.
Delizia Fredda al Cioccolato
Rated 5.0 stars by 1 users
Servings
6-8 slices
Prep Time
20 minutes
Cook Time
5 minutes
Calories
320
A creamy, delicious, and melt-in-your-mouth frozen treat
Dark chocolate, whipped cream, and fluffy meringue are combined to create the decadent Italian semifreddo known as Delizia Fredda al Cioccolato, which has a smooth, mousse-like consistency. This no-bake dessert is a sophisticated option for summer festivities or dinner parties since it is light but rich, with the ideal ratio of creamy to frozen. It is best served cold, with a garnish of crushed hazelnuts, fresh whipped cream, or chocolate shavings for added crunch and flavor.
Ingredients
-
200 g dark chocolate (minimum 70% cocoa), chopped
- 4 large eggs, separated
-
100 g granulated sugar
- 400 ml heavy cream (cold)
-
1 tsp vanilla extract (optional)
-
Pinch of salt
Directions
Melt the Chocolate
- In a heatproof bowl over a pot of simmering water (bain-marie), melt the chocolate.
- Stir until smooth, then remove from heat and let cool slightly.
Whip the Cream
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Place in the fridge while you prepare the rest.
Prepare Egg Yolks
- In a bowl, whisk the egg yolks with half the sugar (50 g) until pale and thick.
- Add the vanilla extract if using.
Combine Chocolate and Yolks
Slowly fold the cooled melted chocolate into the yolk mixture until well combined.
Whip the Egg Whites
- In a clean bowl, whisk the egg whites with a pinch of salt until they start to foam.
- Gradually add the remaining 50 g of sugar and whip to stiff peaks.
Assemble the Semifreddo
- Gently fold the whipped cream into the chocolate/yolk mixture.
- Then carefully fold in the whipped egg whites until no streaks remain.
Freeze
- Pour the mixture into a loaf pan lined with plastic wrap or parchment paper.
- Smooth the top, cover with wrap, and freeze for at least 6 hours, preferably overnight.
Serve
- Remove from the freezer about 10 minutes before serving.
- Unmold, slice, and garnish with desired toppings.