Chocolate Semifreddo and a Winner

If you have been with me for years and years 

you will remember that we went to visit 

my husband's cousin in Bologna, Italy.  

My daughter had just finished culinary art 

school and she came with us.  His adorable 

cousin set up an opportunity to have two 

beautiful ladies, one a countess, teach us 

some cooking classes in her home. 

(Me, Victoria, Kirk's cousin Tonya, Antonella and my daughter Amanda)

We began the adventure by going shopping 

at the small local stores with them and then 

on to cooking.  For dessert they taught us 

a semi-freddo, which is a creamy half frozen 

dessert, almost like a frozen mousse. 

Click here to see that post. 

I started that post by saying Bologna is known as 

"The Fat One" because foods from Bologna are 

rich, and semifreddo certainly qualifies for that.

I hadn't made it again until we recently 

went to a restaurant and ordered it for dessert.  Each bite was so creamy and delicious that I decided I hadto go home and make some.  

At the restaurant they offered a slice of white 

chocolate semifreddo and a slice of chocolate 

semifreddo.  I decided to make just a chocolate 

and to serve it in individual dishes rather than 

a traditional loaf pan since I didn't have one 

here in Cabo.

I found a fabulous recipe from Family Style Food

and we have made it three times now!  

(Covid pounds!!!)

I made a few slight changes to her 

recipe for ease and considering what 

ingredients I had.  I also divided it into 

6 individual dishes instead of 4.   This is the most 

luxuriant dessert ever and not difficult even 

though there are a few steps.  It also lasts well 

in the freezer so you can take one out later and 

indulge again and again.

Chocolate Semifreddo Recipe

Crumble one and a half Oreo cookies per small 

serving dish and divide into six dishes. 

2 T. plus 1/4 C. sugar

1/4 C. water

1 C. semi-sweet chocolate chips

1 T. cocoa powder (sifted)

4 egg yolks

1 C. whipping cream

3/4 C. mascarpone cheese

Place the 2 T. sugar and 1/4 C. water into a small 

saucepan and heat until the sugar has dissolved.  

Remove from heat and stir in the chocolate chips 

and cocoa powder.  Stir until smooth.  

Remove the melted chocolate to a large bowl 

and allow it to cool for about ten minutes.  

Place the egg yolks in a mixing bowl with the 

remaining 1/4 C. sugar and beat with the whisk 

about 5 minutes until it becomes light and forms 

a ribbon.  

Fold the egg mix into the chocolate until well blended.  

Wash and dry the mixer bowl and whisk and 

then add the whipping cream and mascarpone cheese 

and beat until soft peaks form.  Gently fold the 

chocolate mixture into the cream until it is 

well blended.  Spoon into your dessert dishes or 

a loaf pan, if you prefer. 

Freeze for at least 4 hours until firm.  Garnish with 

whipped cream and chocolate shavings and a 

little raspberry sauce if desired.  

It should be served semi frozen, so remove it from the 

freezer for a few minutes before you eat it. You can 

unmold it or just eat it straight from the bowl - we 

started to just eat it from the bowl - drawing a line 

through the center so we could share it - haha!  

Amazing - wow your friends and family or just 

yourself with this one.  

Now to the winner of our MacKenzie-Childs giveaway 

Barb from the Sewing and Knitting Loft  

was chosen randomly and 

is the winner of the beautiful tea towel. 

 She told me she doesn't often comment, 

so it was a good thing 

she did this time!  Congratulations!