Chocolate Paradise Semifreddo

Shout-out to all the chocoholics out there! This chocolate paradise semifreddo is the perfect dessert for you this season!  Try it:

Servings 10


  • Olive oil or butter, for greasing
  • 375 grams’ semi-sweet chocolate
  • 3 ½ oz. (100 grams) caster sugar
  • 4 medium eggs
  • seeds from one vanilla pod (or 1 ½ teaspoon vanilla extract)
  • 18 fl oz. (500 ml) double cream
  • To garnish: chocolate ganache/chocolate sauce


  • Lightly grease loaf tin (21/4 lb or 1 kg) with butter or olive oil. Then, line it with 2 layers of cling film. Set aside.
  • Next, break the chocolate into small pieces and place in a bowl set over a pan of almost boiling water. Heat until well melted, stirring occasionally, then set aside to cool for 5 minutes.
  • In the meantime, add the sugar and eggs in a mixing bowl. Using an electric mixer, beat for until fluffy (around 3 minutes).
  • Then, add the chocolate to the egg mixture. Put the vanilla seeds/extract and cream in another bowl and whisk until the mixture forms soft peaks.
  • Add the whipped cream to the chocolate mixture and combine. Pour into the loaf tin and cover the cling film.
  • Put in the freezer and leave for at least 4-5 hours (or ideally overnight).
  • Remove the dessert from the freezer about 10 minutes before serving to soften a bit. If desired, spread chocolate sauce or chocolate ganache over the dessert.
  • After that, run a knife around the inside edges of the loaf tin, peel back the top cling film, and turn it onto a serving plate or board.
  • Remove the rest of the cling film or simply sprinkle some extra grated dark chocolate over the top (optional). Slice and serve.

Buon Appetito!