If you are looking for an easy cold dessert, without raw eggs and ready in a few minutes, this No-bake Chocolate and Hazelnut Semifreddo is perfect.
It’s a recipe I often prepare in the summer: creamy, quick, kept in the freezer, and always ready to slice and enjoy.
However, it should be noted that this is not the real semifreddo from the classic patisserie, but a smart and simplified version, ideal for those seeking practicality.
The true semifreddo is made with a pasteurized base: Italian Meringue, based on whipped egg whites and sugar cooked at 250°F or pâte à bombe, with whipped egg yolks and hot syrup.
These mixtures ensure structure, volume, and above all food safety, as the eggs get pasteurized.
This recipe, however, is a smart semifreddo like the one with coffee: without raw eggs, without cooking, without gelatin.
Creaminess is achieved simply by whipping cream and mixing it with condensed milk and unsweetened cocoa, with the addition of toasted hazelnuts for a crunchy note.
The result? A smart, delicious, and incredibly easy-to-make dessert, perfect when you’re short on time but want to impress.
You just need a silicone mold and a few hours in the freezer to bring to the table a creamy, elegant semifreddo, always ready to slice.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 9Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 317.84 (Kcal)
- Carbohydrates 24.19 (g) of which sugars 15.79 (g)
- Proteins 5.18 (g)
- Fat 23.78 (g) of which saturated 5.40 (g)of which unsaturated 7.73 (g)
- Fibers 2.40 (g)
- Sodium 69.38 (mg)
Indicative values for a portion of 90 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
- 1 cup heavy whipping cream
- 7 oz sweetened condensed milk
- 1 oz unsweetened cocoa powder (+ 1 tbsp for decoration)
- 3 oz toasted hazelnuts
- 3.5 oz Digestive biscuits
- 3.5 tbsp butter (recommended for binding the biscuits)
Tools
- Mold Silicone
- Bowls
- Electric Whisks
- Spatulas
- Blender
- Sieve
Prepare the No-bake Chocolate and Hazelnut Semifreddo
I started by preparing the cream: in a bowl, I mixed the condensed milk with the sifted unsweetened cocoa powder until smooth and creamy. I added coarsely chopped toasted hazelnuts and mixed well.
Separately, I whipped the cold cream until it became soft and airy, without making it too firm. I gently incorporated it into the cocoa mixture, little by little, with upward movements.
I poured the cream into the silicone mold model Meringue 3.5×10 inches, leveling it with a spatula.
For the base, I simply crumbled the biscuits without adding butter or condensed milk. I spread them over the cream and pressed lightly with the back of a spoon.
I covered it with cling film and left the semifreddo in the freezer for at least 6 hours, until it was completely set.
When serving it, I inverted it onto a serving plate, unmolded, and dusted with unsweetened cocoa powder. I decorated with some whole hazelnuts for a crunchy touch.
Personal note:
I crumbled the biscuits without adding anything, neither butter nor condensed milk, and this was a mistake.
The base didn’t compact well and tended to crumble too easily when cut.
I recommend always adding melted butter (even in small quantities) to achieve a more stable base and a perfect semifreddo to slice.First, I crumbled the dry biscuits and distributed them on the bottom of the loaf pan lined with plastic wrap. I did not add butter or condensed milk, and I simply pressed them lightly with a spoon. Then I placed the mold in the freezer while preparing the cream.
In a bowl, I mixed the condensed milk with the sifted unsweetened cocoa, stirring until smooth. I added the chopped toasted hazelnuts and combined.
I whipped the well-chilled cream until fluffy, then gently folded it into the cocoa mixture, with upward movements.
I retrieved the mold from the freezer, poured the cream over the biscuit base, and leveled the surface well. I covered it with plastic wrap and put it in the freezer for at least 6 hours.
When I served the semifreddo, I unmolded it by inverting it onto a serving plate and decorated with unsweetened cocoa and whole hazelnuts.
I recommend mixing the biscuits with butter, so the base will be more stable and compact.
How to store the no-bake Chocolate and Hazelnut Semifreddo
I store the semifreddo in the freezer, well covered with plastic wrap or in an airtight container. It keeps perfectly for up to 2 weeks.
Before serving, I remove it from the freezer and leave it at room temperature for 10-15 minutes, just enough time to slightly soften the cream and cut it effortlessly. It’s always ready to slice, even at the last minute!
Questions and Answers
Can I substitute hazelnuts?
Of course! If you don’t have them or don’t like them, you can use almonds, walnuts, or pistachios. You can also omit them entirely if you prefer a smoother semifreddo.
What if I don’t have a silicone mold?
You can use a loaf pan lined with plastic wrap, or individual silicone or aluminum molds. The important thing is to be able to easily unmold it.
Can I make it in advance?
Yes, I even recommend it! Preparing it the day before allows the semifreddo to set well and have a perfect consistency when cut.
