Chocolate and amaretti semifreddo the recipe for a special dessert. It had been a long time since I made this dessert, and I confess it was a specific request from my son. He calls it Grandma Adriana’s Semifreddo, as she gifted me this recipe. This dessert is simple to prepare and can be stored in the freezer; just take it out 10 minutes before serving to have it creamy and soft. A Dessert with amaretti and chocolate perfect as an end-of-meal treat or to have in the freezer for unexpected guests and friends. A perfect dessert now that the temperatures are finally warmer and a fresh treat is very welcome.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 288.19 (Kcal)
- Carbohydrates 21.58 (g) of which sugars 14.52 (g)
- Proteins 3.73 (g)
- Fat 20.70 (g) of which saturated 3.75 (g)of which unsaturated 2.82 (g)
- Fibers 1.69 (g)
- Sodium 49.29 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Gelato with amaretti and chocolate
- 2 eggs
- 60 g sugar
- 1.7 cups heavy cream
- 2/3 cup powdered sugar
- 1 cup amaretti cookies
- 3.5 oz dark chocolate
- 3 tbsp rum
How to prepare the Chocolate Semifreddo
Take a heatproof bowl and add the eggs and sugar, whisking them with a hand or electric whisk until you achieve a frothy and light mixture. Add the rum and cook in a bain-marie, ensuring the bowl does not touch the boiling water, whisking until the mixture thickens, which will take about 8-10 minutes. This way, you avoid using raw eggs in your semifreddo. Cool the mixture by placing the bowl in a larger one filled with cold water.
Coarsely chop the amaretti and dark chocolate. Whip the cold cream and add the powdered sugar. If you use pre-sweetened vegetable cream, omit the addition of powdered sugar.
Gently fold the whipped cream into the egg zabaglione. Stir with a spatula, also adding the amaretti and chocolate. Line a small loaf pan, mine measures 8.3 x 3.9 inches, with plastic wrap. Pour the mixture into the pan, leveling it with the spatula.
Cover the pan with plastic wrap and let it set in the fridge for at least 2-3 hours or longer. When ready to serve, take it out 10-15 minutes from the freezer, uncover it and invert it onto a serving platter, removing the plastic wrap.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a more indulgent dessert, serve it garnished with melted dark chocolate
This Semifreddo can be stored in the freezer for 1-2 months
If you don’t like the taste of amaretti, you can replace them with plain cookies
Don’t miss the recipe for Glass Tiramisu
