Quick & Easy

Chocolate semifreddo

This decadent chocolate semifreddo dessert is easy to make for a quick rich treat to satisfy your sweet tooth.
chocolate semifreddo



1.Lightly grease one 3/4-cup (180ml) hole of a mini loaf pan. Line base and two long sides with baking paper, extending paper 2cm above edges.
2.Whisk sifted cocoa and icing sugar, egg yolk and ricotta in a small bowl until smooth.
3.Beat egg white in a small bowl with an electric mixer until soft peaks form; fold through chocolate mixture, in two batches. Spoon into pan hole. Freeze for 4 hours or overnight.
4.Remove pan from freezer 10 minutes before serving. Cut in half and serve topped with berries.

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