The cocoa semifreddo is one of those desserts that I often make when I want to impress with simplicity: it takes just 10 minutes to prepare, it’s no-bake and perfect to keep ready in the freezer. Creamy, delicious, and visually appealing, it’s ideal as a dessert after dinner or for a fresh and irresistible summer snack.
For this recipe I used the silicone mold “Vortex” by Silikomart, which I love for its elegant shape and ease of use. If you like it, in the Tools section below you will find a direct link to purchase it.
I recommend preparing it a few hours in advance or the day before so that you can enjoy it at its best once slightly thawed.
If you love semifreddo, on my blog you will also find the coconut semifreddo, the coffee semifreddo, and my beloved Viennetta style ice cream cake, all no-bake and perfect for summer
Let’s prepare it together!
See you soon, Susy.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 416.67 (Kcal)
- Carbohydrates 21.83 (g) of which sugars 14.93 (g)
- Proteins 5.77 (g)
- Fat 36.68 (g) of which saturated 2.38 (g)of which unsaturated 1.14 (g)
- Fibers 3.70 (g)
- Sodium 26.17 (mg)
Indicative values for a portion of 125 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 cocoa semifreddo
- 2 cups heavy whipping cream
- 3 tbsps unsweetened cocoa powder (+ for final decoration)
- 2.7 tbsps milk
- 5 tbsps sweetened condensed milk
- 1.4 oz dark chocolate chips (+ for final decoration)
Tools for the cocoa semifreddo
- Electric whisk
- Mold silicone vortex
- Bowls
Prepare the cocoa semifreddo
In a bowl, mix the cocoa with the milk and the condensed milk, pouring them gradually to obtain a smooth and lump-free cream. Set aside.
Whip the very cold cream with electric whisks until it is firm. Add the cocoa mixture and gently fold from the bottom up.
Add the chocolate chips and mix.
Pour the mixture into the silicone mold and freeze for at least 4 hours, preferably overnight.
When it is time to serve, remove the semifreddo from the mold and decorate with cocoa powder and more chocolate chips.
📌 If you use a loaf pan, I recommend lining it with plastic wrap to facilitate removal.
Susy’s tips
This recipe has a balanced and not overly sweet taste: if you prefer, you can use already sweetened cream or replace the unsweetened cocoa with sweetened cocoa.
It can be stored in the freezer for up to 2 weeks, sealed in an airtight container.
It can be stored in the freezer for up to 2 weeks, sealed in an airtight container.
It can be stored in the freezer for up to 2 weeks, sealed in an airtight container.
