Chocolate and muscovado semifreddo recipe

Chocolate semifreddo
This rich Italian-style chocolate ice cream recipe with rum will go down a storm at parties.

Serves 8-10

Takes 30 minutes to make, plus freezing


  • 200g good-quality plain chocolate (70% cocoa solids)
  • 4 eggs, separated
  • 4 tbsp caster sugar
  • 200ml double cream
  • 200ml Greek yogurt
  • 2 tbsp dark rum
  • 25g cooked meringues, crushed
  • 40g light muscovado sugar


How to make chocolate semifreddo

1. Put the chocolate in a large bowl over a pan of simmering water. Once melted, stir until smooth. Cool.

2. Whisk the egg yolks and half the caster sugar with an electric whisk until pale and creamy. In a large clean bowl, whisk the egg whites until firm. Gradually whisk in the remaining caster sugar until stiff.

3. Whisk the cream until softly peaking, then fold in the yogurt. Stir the egg yolk mixture into the cooled, melted chocolate. Stir in the rum, then fold in the cream mixture. Finally, fold in the egg white mixture.

4. Spoon half of the chocolate mixture into a medium freezer-proof container and scatter with the meringues and muscovado sugar. Spoon over the remaining chocolate mixture and freeze for 4-5 hours, until semi-frozen. Serve scoops in chilled dessert glasses, decorated with fresh flowers, if you like.

Note: this recipe contains raw egg.

© delicious. magazine

Average rating: 4/5
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Nutritional Information

Per serving:
20.2g fat (11.6g saturated)
5.4g protein
26.8g carbs
26.6g sugar
0.2g salt

How to make ice cream

Watch this simple step-by-step video to making your own ice cream

How to make meringues

Follow our step-by-step video guide to mastering that meringue

Contributed by delicious. magazine

Contributed by delicious. magazine

Friday 30 November 2007
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