Chocolate semifreddo

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

  • 25 mins preparation
  • 4 hrs marinating
  • Serves 2
  • Print


Chocolate semifreddo
  • 1 tablespoon cocoa powder
  • 1/4 cup (40g) icing (confectioners') sugar
  • 1 egg, separated
  • 1/4 cup (70g) low-fat ricotta
  • 100 gram fresh mixed berries


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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