Semifreddo is an Italian dessert which is a combination of whipped cream, whipped egg whites, yolks and flavorings. What makes this dessert so special is that it tastes similar to our no-churn ice cream recipes that are so popular now, and it is spectacularly easy to make.
In this recipe, I used Godiva liqueur, chocolate covered espresso beans and espresso powder to intensify the chocolate coffee experience. I think you will fall in love the light texture of this dessert and make it over and over again, especially during the summer months, when the temperatures really heat up. If you follow my step-by-step instructions, you can use one mixing bowl for the recipe, without having to wash it in between steps.
I made these Individual Chocolate Espresso Semifreddo in 3-inch ring molds, but if you don’t have molds, you can make the entire dessert in a loaf pan, slice it into 2-inch thick pieces and drizzle with the hot chocolate sauce. You can prepare these a week ahead and store in the freezer for a fun dinner party dessert or serve them one at a time, just to have a delicious sweet treat for you and your special someone.
4 eggs, separated
1 1/2 cups heavy cream
1 teaspoon instant espresso powder
1/2 cup granulated sugar
2 tablespoons Godiva liqueur or other chocolate liqueur
1/2 cup chocolate covered espresso beans
fresh berries, optional
Hot Chocolate Sauce
1 cup semi-sweet chocolate chips, good quality
2 tablespoons corn syrup
1/3 cup heavy cream
2 teaspoons Godiva liqueur
(Makes 6 Servings)
1. In a stand mixer or large bowl with hand mixer, whip the egg whites until stiff, about 4 minutes. Move the egg whites to another bowl to hold, while you add the heavy cream to the stand mixer bowl. Do not clean the bowl. Whip the cream until soft peaks, about 3 minutes. Move the whipped cream to another bowl, while you add the egg yolks to the stand mixer bowl and the espresso powder.
2. Then, add the sugar and Godiva liqueur to the egg yolks and mix until frothy, about 4 minutes. Fold by hand, the whipped cream into the frothy egg yolks until smooth. Then, fold in the egg whites until combined.
3. Place the chocolate covered espresso beans in a large zip lock bag and crush until coarse pieces. Fold the espresso beans into the cream mixture.
4. Place the ring molds onto a sheet pan or line with plastic wrap a 9 X 5 inch loaf pan. Fill each mold to the top or loaf pan. Cover with plastic wrap and put in the freezer for a minimum of 3 hours or up to 1 week.
5. When ready to serve, add all the Hot Chocolate Sauce ingredients to a double boiler over simmering water and heat while stirring occasionally, until smooth. Remove the semifreddo from the freezer. To unmold — place a semifreddo on a plate and use a torch to warm, just around the perimeter. If you don’t have a torch, leave the semifreddo out on the counter for 10 minutes or until the ring loosens.
6. If using a loaf pan, pull the semifreddo out of the pan with the plastic wrap, disgard wrap. Cut into slices and place on plates. Drizzle each serving with the Hot Chocolate Sauce and top with a fresh berry. Enjoy!