Dark Chocolate Semifreddo

A luxurious frozen Italian dessert featuring rich dark chocolate and a light, airy meringue folded with whipped cream. This elegant semifreddo has a silky smooth texture and intense chocolate flavor.

8 servings

4 hr 50 min

Published October 4, 2025

Ingredients

•6 ounces bittersweet or semisweet chocolate, chopped
•2 teaspoons vanilla extract
•¼ teaspoon kosher salt, plus more
•2½ cups heavy cream
•3 large egg whites
•⅔ cup sugar
•1 piece candy thermometer

Cooking Instructions

1.
Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
65 min
2.
Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
5 min
3.
Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
15 min
4.
Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
5 min
5.
Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
180 min
6.
Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.
20 min

Cooking Instructions

Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.

65 min

Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.

5 min

Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.

15 min

Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).

5 min

Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.

180 min

Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.

20 min