White chocolate semifreddo is a spoon dessert perfect for impressing! A simple and easy dessert to make, great for beautifully finishing a special lunch or dinner. It is prepared the day before, (so we avoid rushing everything) requiring eggs, fresh cream, sugar and of course white chocolate.
If you’re looking for other semifreddos you’re in the right place! Also take a look at these recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 302.85 (Kcal)
- Carbohydrates 24.41 (g) of which sugars 24.30 (g)
- Proteins 5.29 (g)
- Fat 21.12 (g) of which saturated 12.92 (g)of which unsaturated 6.77 (g)
- Fibers 0.06 (g)
- Sodium 60.97 (mg)
Indicative values for a portion of 80 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
- 1/4 cup water
- 1 1/2 tbsp granulated sugar (to add to the water)
- 2 sheets gelatin
- 10 1/2 oz white chocolate
- 3 eggs
- 1 1/4 cups whipped cream
- 3/4 tbsp powdered sugar
- to taste caramel
Tools
- 1 Loaf Pan
- 1 Whisk
How to Make White Chocolate Semifreddo
First, soak the gelatin sheets in cold water and set aside. Then, using a very large pot, bring the water and granulated sugar to a boil.
When it reaches a boil, turn off the heat and let it cool slightly. Add the well-squeezed gelatin and stir a little.
Chop the chocolate and add it to the pot, then stir some more. Meanwhile, separate the eggs, set aside the egg whites, while the yolks
are incorporated into the melted chocolate mixture. Use the whisk to mix very well so there are no lumps.
Remove the pot from the heat, then whip the cream with the powdered sugar and add it to the chocolate and egg mixture.
Finally, fold in the whipped egg whites and mix from bottom to top.
Line a loaf pan with plastic wrap and pour the mixture inside, then let it rest in the freezer for at least one night.
After the resting time, turn the dessert onto a serving plate, and decorate with caramel and chocolate sprinkles!
White Chocolate Semifreddo: Variations
It’s naturally possible to make variations according to your tastes; you can replace white chocolate with milk chocolate, or decorate with sour cherries instead of hazelnut sprinkles.
It’s naturally possible to make variations according to your tastes; you can replace white chocolate with milk chocolate, or decorate with sour cherries instead of hazelnut sprinkles.
FAQ (Questions and Answers)
How long can the chocolate semifreddo stay in the fridge?
If not consumed, the semifreddo can be stored in the freezer at -0°F for up to 20 days, well covered with food film.
How long before should the chocolate semifreddo be taken out of the fridge?
The chocolate semifreddo should be taken out of the fridge 30/40 minutes before serving.
