Almond and chocolate semifreddo, an easy and super quick dessert to prepare without baking, a creamy ice cream-like dessert, a fresh summer recipe with a few basic ingredients like eggs, cream, almonds, powdered sugar, and granulated sugar. Just whip the cream and the egg whites and with two more steps, the chocolate and almond semifreddo will be ready to be placed in the freezer.
After tasting the strawberry semifreddo cake today, I tried this easy semifreddo. I added almonds to the mixture and filled it with dark chocolate, almond flakes, and hazelnut crumbs, but you can vary it by replacing the almonds and create, for example, a pine nut brick.
The almond and chocolate semifreddo is truly a great summer dessert to prepare in a flash and present for evenings with friends or to pull out from the freezer for unexpected guests. Just keep it at room temperature for a short time to enjoy all its creaminess and goodness.
ALSO TRY:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 356.36 (Kcal)
- Carbohydrates 16.41 (g) of which sugars 13.26 (g)
- Proteins 6.90 (g)
- Fat 29.10 (g) of which saturated 3.40 (g)of which unsaturated 2.33 (g)
- Fibers 2.60 (g)
- Sodium 28.06 (mg)
Indicative values for a portion of 93 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
Semifreddo Ingredients
- 1 cup cup heavy cream
- 2 eggs
- 1/4 cup cup powdered sugar
- 2 tbsp granulated sugar
- 1/3 cup cup sliced almonds
- 2 tbsp tbsp sliced almonds
- 2 tbsp tbsp hazelnut crumbs
- 1/3 cup cup dark chocolate
Tools for Making the Semifreddo Brick
To make the semifreddo in a brick shape, you will need a loaf pan. I used a glass one like this one, but you can also use a steel mold with a non-stick coating like this one.
- Loaf Pan
- Mixer
RECIPE
A fresh, easy, and creamy dessert!
In a bowl, place the heavy cream along with the powdered sugar
and whip with an electric mixer (see how to make perfect whipped cream).
Beat the whites of two eggs until stiff peaks form.
Take the bowl where you placed the yolks (it should be large)
and gently beat them with a whisk, add the granulated sugar
and continue to whip the yolks.
Now add both the whipped cream and the whipped egg whites
and gently fold with a spoon from bottom to top so that they don’t deflate,
until you get a smooth and frothy mixture.
Take a loaf pan and line the inside with cling film starting from the long side, then the bottom, and finally the other side (no need to cover the short sides).
Pour the prepared mixture into the lined pan and level it
and sprinkle almond flakes on top which will tend to sink into the mixture.
Place in the freezer for at least 2 hours.
With a knife, cut the dark chocolate into pieces,
put it in a suitable container
and melt it in a bain-marie (be careful not to let the boiling water from the pot below touch the chocolate bowl).
Once the semifreddo brick is firm, you can remove it from the mold onto a serving plate, remove the cling film, and decorate with melted dark chocolate, almond flakes, and hazelnut crumbs.
Slice while still frozen as it will become creamy quickly, then serve.
Storage and Tips
Storage: Almond semifreddo can be stored in the freezer for up to a month.
I recommend taking it out of the freezer a few minutes before serving; a few extra minutes may be necessary if it has been in the freezer for several days.
Tips: You can replace the almonds with pine nuts in the mixture. If you prefer, you can choose to fill it only with any nut crumbs or flakes. For a very simple semifreddo, you can make it without almonds and chocolate.
SWEET RECIPES
If you liked this dessert, you might also be interested in BAKED APRICOTS STUFFED WITH AMARETTI AND ALMONDS, UGLY BUT GOOD WITH ALMONDS, or ROLL WITH ALMOND MILK CREAM.
Follow me on Facebook HERE, on Instagram HERE, on Pinterest HERE, and on Twitter HERE or return to the Home.
