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 recipe for semifreddo I was already used with, and changed it accordingly. For this Triple Chocolate Semifreddo I have reduced the amount of sugar 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 for this triple chocolate semifreddo 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.
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Recipe slightly adapted after Donna Hay and theWI
Triple Chocolate Semifreddo
Ingredients
- 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
Instructions
- 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.
- 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.
- Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
- Divide the mixture into three equal-sized amounts, and fold the chocolates, each into a different bowl.
- 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.
- Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set.
- Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
- 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.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
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.
I used Schogetten, but any other good quality brand will work as well. Let me know if you try this out:)
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
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.
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
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
Você tem certeza que não encontram creme de leite fresco para batir?
Eu não sei de outro substituto
Oh yes please! This looks like my dream dessert! Just beautiful Ella!
What a beautiful and impressive dessert! I have never made semifreddo before. Love the layers!
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.
Ele deve funcionar, deixe-me saber se você experimentá-lo
Wow, what a gorgeous semifreddo! I love each creamy layer—such a perfect summer dessert.
You couldn’t serve me a dessert that I’d like more than this. High 5’s all around for this recipe!
Such a beautiful dessert! I love all the chocolate layers!
Olá. Esta receita parece ser deliciosa, um dia vou experimentar! Queria saber qual é o nome das duas músicas por favor. Obrigada.
here it is: https://www.audionetwork.com/browse/m/track/this-ordinary-life_80194?keyword=This-Ordinary-Life
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??
I would add 1 tbsp of instant coffee, powder, will be great.
Is this safe for 3 yrs old toddle due to the eggs is not cooked.
I’m 100% loving it with no doubts.
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.
Don’t we get the raw smell of eggs ? I have not tasted this dish at all so have a doubt.
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.
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
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..
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!
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.
hey, that’s looking amazing! can i make it with a round mold? and if i do, what diameter?
I would try with a 9 inch round mold.. should work great 🙂
i want to do it with ice cream can I?
Hello would mascarpone cheese work instead of heavy cream if so how much do you suggest
il regarde la petite sirène il regarde découverte
I was most impressed with the picture displayed, & the very thought of my favourite desert tempted me to make it for my friends. Managed to stretch it out to 14 of us, & gave more than half of them your recipe. Never had something so “moreish”& extremely easy to make, with a little patience. Congratulations.
L O V E D it.