Upgrade your Ice Cream Recipe: Chocolate Semifreddo – Ice pops are the Ultimate Frozen Delight!

In this video, I’m sharing my recipe for Chocolate Semifreddo – a delicious and decadent frozen treat that is rich, silky, and creamy with no crystals! My family absolutely loves these and the best part is, it requires no special equipment and is very easy to make.

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LIST OF INGREDIENTS:
“CHOCOLATE SEMIFREDDO”
•Bitter sweet / Dark chocolate 227g
•1 Tbsp vanilla
•1/2 coffee powder
•3 large eggs
•3 Tbsp granulated sugar
•1/4 tsp salt
•125g heavy cream
•60g water
•heavy cream 375g
PROCEDURE: WATCH THE VIDEO TUTORIAL

SUPPLEMENTAL RECIPE (BONUS)

“QUICK CANDIED NUTS”
•75g cup nuts
•1-3 Tbsp granulated sugar
•1-2 Tbsp hot water
•pinch of salt

PROCEDURE:
1) Adjust oven rack to middle position and heat oven to 350°F. Spread nuts in single layer on rimmed baking sheet and toast until fragrant and slightly darkened, 8-12 minutes, shaking sheet halfway through roasting, Transfer nuts to plate and let it cool for 15 minutes.
2)Line now empty sheet with parchment paper. Whisk sugar, hot water and salt in a large bowl until sugar is mostly dissolved . Add nuts and stir to coat. Spread nuts on the prepared sheet in a single layer and bake until nuts are crisp and dry about 10-12 minutes.
3)Transfer the sheet to the wire rack and let the nuts cool completely. Transfer nuts to cutting board and chopped as desired.
NUTS CAN BE STORED AT ROOM TEMPERATURE FOR UP TO 1 WEEK

“CHERRY SAUCE”
•12 ounces cherries
•49g granulated sugar
•1 1/2 tsp cornstarch
•1 Tbsp vanilla
•1 Tbsp lemon juice / kalamansi juice

PROCEDURE:
1)Combine sugar and cherries in a bowl and microwave for 1 1/2 minutes. Stir, then continue to microwave until sugar is mostly dissolves about 1 minute longer. Combine Vanilla and cornstarch in small bowl.
2)Drain cherry in fine strainer set over small saucepan. Return cherries to bowl and set aside.
3.)Bring juice in a saucepan to simmer medium-high heat. Stir in Vanilla mixture and bring to boil. Boil stirring occasionally until mixture is thickened and appears syrupy. 1-2 minutes. Remove saucepan from heat and stir in reserved cherries and lemon /kalamansi juice. Let sauce cool completely before serving.
SAUCE CAN BE REGRIGERATED FOR UP TO 1 WEEK

Enjoy! ♥️

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