Triple Chocolate Semifreddo

Triple Chocolate Semifreddo

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Not too long ago I’ve seen an image of a triple chocolate French parfait and really got my attention. Each chocolate had a different layer and that was challenging enough for me to want to give a try. I’ve used a different recipe though,  an easier semifreddo one I was already used with, and changed it accordingly. I have reduced the amount of sugar used as chocolates bring enough sweetness as well.

 

I am really pleased of how this recipe turned out. This triple chocolate semifreddo looks incredible, quite elegant and I think it’s not necessary to say how delicious this is. It’s creamy and chocolaty, not too sweet, with bites of crunchy chocolate curls,  by far one of the best treats for summer days.

 

The recipe is easy and worth all the time involved.  It is a great dessert you can impress your family or friends with and you can literally say you are in chocolate heaven, no doubt about that.

 

Related Posts
Cherry Semifreddo
Tiramisu Ice Cream
Neapolitan Cake

Recipe slightly adapted after Donna Hay and theWI

 

 

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Ingredients
  • Makes about 8-10 servings
  • 3 eggs
  • 2 egg yolks, extra
  • 1/2 cup (100g) sugar
  • 2 cups (500ml) whipping cream (35% fat)
  • 3.5 oz (100g) white chocolate
  • 3.5 oz (100g) milk chocolate
  • 3.5 oz (100g) dark chocolate
  • chocolate curls, for decorating
Directions
  1. Place each chocolate in a heatproof bowl over a pan of simmering water (bain-marie). Allow the chocolates to melt, stirring occasionally. Set aside until ready to use.
  2. Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
  3. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
  4. Divide the mixture into three equal-sized amounts,  and fold the chocolates, each into a different bowl.
  5. Line a 2 litre-capacity  loaf tin with plastic wrap and pour in the white chocolate mixture.  Freeze for 20 minutes or until partially set, leaving the other mixtures at room temperature.
  6. Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set.
  7. Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
  8. When ready to serve invert onto a plate, remove the plastic wrap, decorate if desired with chocolate curls or grated chocolate and cut into slices.
Triple Chocolate Semifreddo-1
Triple Chocolate Semifreddo-2
Nutrition facts 1 Slice (107 g) - Calories: 376, Fat:27.0g, Saturated Fat:16.6g, Unsaturated Fat:0.0g, Carbohydrates:29.5g, Sugar:26.4g, Fiber:0.7g, Protein:5.4g, Cholesterol:154mg, Calories from Fat 243, Sodium 62mg, Potassium 174mg, Vitamin A 13%, Vitamin C 1%, Calcium 10%, Iron 5%, Nutrition Grade C-, daily percent values are based on a 2000 calorie diet
On July 31, 2015 at 12:17 pm, Shawna Gulmir said...
Wow Ella, this is an amazing recipe. im gonna try making this. can you please tell what brand of chocolate you used for this? thanks again for sharing.
Re:

I used Schogetten, but any other good quality brand will work as well. Let me know if you try this out:)

On July 31, 2015 at 05:14 pm, Suzayn said...
looks delicious..i think ill try it..but wat if i dont wanna put the first layer of white chocolate? can i skip that or can i use something elsein place of it? i dont really like white chocolate..plzz reply soon..love ur site
Re:

I think you can just use the base for the white part.. it's the basic recipe for semifreddo.. if you don't want white chocolate simply don't use. Maybe a bit of vanilla would be great for flavor though, if you don't use chocolate.

On August 02, 2015 at 06:29 am, Kristi @ Inspiration Kitchen said...
Ella, this is gorgeous! I can totally see serving this at an upscale party. It looks like it has it's party dress on! xoxo
On August 02, 2015 at 04:57 pm, Fabiana said...
Olá!Esse creme de leite é o que bate ao ponto de chantily?Com que posso substituir?Pois na minha cidade não tem esse creme de leite
Re:

Você tem certeza que não encontram creme de leite fresco para batir?

Re:

Eu não sei de outro substituto

On August 03, 2015 at 05:21 pm, Jess @ Sweetest Menu said...
Oh yes please! This looks like my dream dessert! Just beautiful Ella!
On August 04, 2015 at 11:08 pm, Christin@SpicySouthernKitchen said...
What a beautiful and impressive dessert! I have never made semifreddo before. Love the layers!
On August 05, 2015 at 05:03 pm, Fabiana said...
Como já havia falado no comentário anterior não encontro creme de leite fresco.Pensei em substitui-lo por chantilly pronto mesmo.será que dar certo?Obrigada.
Re:

Ele deve funcionar, deixe-me saber se você experimentá-lo

On August 05, 2015 at 09:52 pm, Liz said...
Wow, what a gorgeous semifreddo! I love each creamy layer---such a perfect summer dessert.
On August 06, 2015 at 05:54 pm, Maureen | Orgasmic Chef said...
You couldn't serve me a dessert that I'd like more than this. High 5's all around for this recipe!
On August 09, 2015 at 07:19 pm, Kayle (The Cooking Actress) said...
Such a beautiful dessert! I love all the chocolate layers!
On August 15, 2015 at 06:16 am, Mariana said...
Olá. Esta receita parece ser deliciosa, um dia vou experimentar! Queria saber qual é o nome das duas músicas por favor. Obrigada.
Re:

here it is: http://www.audionetwork.com/browse/m/track/this-ordinary-life_80194?keyword=This-Ordinary-Life

On August 28, 2015 at 03:18 pm, Neeha said...
Hi!! This recipe looks gorgeous!! But I was wondering if instead of the milk chocolate layer.... I could make it a coffee flavoured layer?? Would 1 tablespoon of espresso work? or is there any method??
Re:

I would add 1 tbsp of  instant coffee, powder, will be great.

On September 03, 2015 at 10:02 am, Alice said...
Is this safe for 3 yrs old toddle due to the eggs is not cooked. I'm 100% loving it with no doubts.
Re:

The eggs are not raw.. as they are slightly cooked over double boiler.. I gave this to my little 3 yrs old daughter, she really enjoyed it and nothing bad happened. I use raw eggs in various dishes, but I make sure they are organic, I buy them from a local farm.

On September 07, 2015 at 10:42 pm, Poorni said...
Don't we get the raw smell of eggs ? I have not tasted this dish at all so have a doubt.
Re:

No.. not at all.. and the eggs are not raw.. as they are cooked over the double boiler for a while.. There are many desserts made with raw eggs like Tiramisu and you never feel the smell or taste of eggs.

On September 16, 2015 at 04:44 am, Adeeha said...
Dear Ella It looks super easy and yet yummy. but as for a pilot i want to make it as 2 servings only. can you please guide with the measurement of ingredients please. thanks
Re:

Sorry for the late answer Adeeha.. I've been moving to a new house these couple of weeks and had a lot of work .. I would suggest to simply cut the recipe in half. (2 small eggs + 1 egg yolk  and half the rest ) and  use a smaller container.. I am sure you will love it..  Any leftovers can be frozen again and keep well for more than a week or more..

On September 29, 2015 at 01:27 am, Sophie said...
Don't the cream and sugar-egg mixtures lose all their aeration while they're waiting? I'm worried that the chocolates will harden, and the mixtures will separate and go flat, because they seem to have so much waiting time until they get mixed and poured. Do you have to re-heat or re-mix anything? Can I really just leave the bowls on the counter during the whole operation? Thanks for your advice, I really want to make it this week!
Re:

Sorry Sophie for the late answer, I've been moving to a new house and was overwhelmed with packing and unpacking..  so.. the mixture  doesn't deflate, and you can leave everything on room temperature until ready to use.. what you can do is to reheat the chocolate if hardens.. mine didn't as the bowls were hot due to the double boiler and kept the chocolate melted until needed.  Let me know if you give it a try.. it's so good I am sure you will be pleased of it.

On November 07, 2015 at 04:08 pm, sivan cohen said...
hey, that's looking amazing! can i make it with a round mold? and if i do, what diameter?
Re:

I would try with a  9 inch round mold.. should work great :)

On February 06, 2016 at 03:06 am, eshwanth said...
i want to do it with ice cream can I?
On August 07, 2016 at 06:49 am, Khadeeja said...
Hello would mascarpone cheese work instead of heavy cream if so how much do you suggest
On October 24, 2016 at 06:24 pm, christophe said...
il regarde la petite sirène il regarde découverte

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