The mint and chocolate semifreddo is a delicious, fresh, and irresistible dessert, incredibly easy to make.
Mint and dark chocolate create a delightful combination, perfect as a dessert, for a snack, or for a sweet and refreshing break, easy to prepare with only two minutes of cooking on the stovetop, perfect for summer.
Read how to make the mint and chocolate semifreddo with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 2/3 oz pavesini (or dry biscuits like petit or ladyfingers)
- 5 1/4 oz mascarpone (or ricotta or cream cheese according to your taste)
- 2/3 cup heavy cream (still liquid)
- 2 tbsp mint syrup
- 3 1/2 oz dark chocolate
- milk
Preparation of the Mint and Chocolate Semifreddo
In a large bowl, place the mascarpone, 1/4 cup of heavy cream still liquid but well chilled from the refrigerator, and mint syrup, and beat with electric whisks until you get a smooth and firm cream.
Chop the dark chocolate.
In a saucepan, place the remaining cream and bring it to the heat until it is just about to boil.
Add the chopped dark chocolate and stir thoroughly until you have a smooth and homogeneous mixture. Set it aside.Take a 5 x 7-inch baking dish.
Create a layer of pavesini quickly dipped in cold milk on the bottom.
Cover with one-third of the cream.Make another layer of pavesini quickly dipped in milk, another layer of cream, a final layer of pavesini, and a final layer of cream.
Level the surface and pour the cream and chocolate mixture over it to completely cover, then let your mint and chocolate semifreddo rest in the refrigerator for at least an hour before serving.
Notes
Also visit the collection of recipes Biscuit Semifreddo for All Tastes with many easy and delicious ideas, perfect for summer: you can find it directly by clicking HERE.
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