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Posh in Progress

How to Make Chocolate Semifreddo with Cherry Sauce

By Stacey Freeman 3 Comments

chocolate semifreddoHave you ever eaten a chocolate semifreddo, or any semifreddo for that matter? I haven’t, up until I made one. It is shocking that I lived so much of my life without ever trying one. My family heritage is Italian. I’ve spent a lot of time on my blog talking about that, connecting with my heritage, even visiting my grandparents’ village in Italy, making italian dishes whenever I can, so it is rather shocking I never tried or made a semifreddo before.

Honestly, summer is the perfect time for this dessert. It is refreshing to have something cold. If you don’t know what a semifreddo is, it literally means ‘half cold’ in Italian. It is basically a soft ice cream, if you ask me. The main ingredients are egg, sugar and cream. It is frozen and almost has the texture of a frozen mousse.

chocolate semifreddo 3It’s cherry season, so I decided to make a simple cherry sauce to pair with the chocolate. Chocolate and cherries go so well together. The entire dish is then topped with some candied almond for that crunch. I know it might seem intimidating to make a semifreddo, but the instructions actually appear much harder than it is to make. I thought making ice cream was difficult too, but then I made these ‘no ice cream maker’ ice cream recipes a few years back, and realized it’s actually very easy to make frozen treats at home.

chocolate semifreddoPlus, the cherry sauce and the almonds are super easy to make and you’ll even have left overs to make a yogurt parfait or top your pancakes. The chocolate semifreddo turned out so yummy! it is very chocolatey and rich. You don’t need a large piece to feel satisfied. The cherries are just a little tart and the almonds add such a nice crunch. I’m seriously in love with this dessert. Now I want to make every kind of semifreddo!

chocolate semifreddo 2If you’ve never tried a chocolate semifreddo, you need to try this recipe. I promise it’s totally doable and you’ll absolutely love the results. Enjoy!

Chocolate Semifreddo

Ingredients:

  • 8 ounces bittersweet chocolate,
  • chopped fine
  • 1 tablespoon vanilla extract
  • ½ teaspoon instant espresso
  • powder
  • 3 large eggs
  • 5 tablespoons sugar
  • ¼ teaspoon salt
  • 2 cups heavy cream, chilled
  • ¼ cup water

Directions:

1. Lightly spray loaf pan with vegetable oil spray and line with plastic wrap, leaving 3-inch overhang on all sides. Place chocolate in large heatproof bowl; set mesh strainer over bowl and set aside. Stir vanilla and espresso powder in small bowl until espresso powder is dissolved.

2. Whisk eggs, sugar, and salt in medium bowl until combined. Heat ½ cup cream (keep remaining 1½ cups chilled) and water in medium saucepan over medium heat until simmering. Slowly whisk hot cream mixture into egg mixture until combined. Return mixture to saucepan and cook over medium-low heat, stirring constantly and scraping bottom of saucepan with rubber spatula, until mixture is very slightly thickened and registers 160 to 165 degrees, about 5 minutes. Do not let mixture simmer.

3. Immediately pour mixture through strainer set over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let chocolate mixture cool completely, about 15 minutes.

4. Using stand mixer fitted with whisk attachment, beat remaining 1½ cups cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and beat until whisk leaves trail, about 30 seconds. Increase speed to high and continue to beat until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

5. Whisk one-third of whipped cream into chocolate mixture. Using rubber spatula, gently fold remaining whipped cream into chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer mixture to prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over surface. Freeze until rm, at least 6 hours.

6. When ready to serve, remove plastic from surface and invert pan onto serving plate. Remove plastic and smooth surface with spatula as necessary. Dip slicing knife in very hot water and wipe dry. Slice semifreddo ¾ inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately. (Semifreddo can be wrapped tightly in plastic wrap and frozen for up to 2 weeks.)

Cherry Sauce

Ingredients:

  • 12 ounces frozen sweet cherries
  • ¼ cup sugar
  • 2 tablespoons kirsch
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon lemon juice

Directions:

1. Combine cherries and sugar in bowl and microwave for 1½ minutes. Stir, then continue to microwave until sugar is mostly dissolved, about 1 minute longer. Combine kirsch and cornstarch in small bowl.

2. Drain cherries in a mesh strainer set over small saucepan. Return cherries to bowl and set aside.

3. Bring juice in saucepan to simmer over medium-high heat. Stir in kirsch mixture and bring to boil. Boil, stirring occasionally, until mixture has thickened and appears syrupy, 1 to 2 minutes. Remove saucepan from heat and stir in cherries and lemon juice. Let sauce cool completely before serving. (You can refrigerate the sauce for up to 1 week.)

Candied Almonds

Ingredients:

  • ½ cup almonds
  • 1 tablespoon granulated sugar
  • 1 tablespoon hot water
  • ⅛ teaspoon salt

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts in single layer on rimmed baking sheet and toast until fragrant and slightly darkened, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to plate and let cool for 10 to 15 minutes. Do not wash sheet.

2. Line now-empty sheet with parchment paper. Whisk sugar, hot water, and salt in large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on prepared sheet in single layer and bake until nuts are crisp and dry, 10 to 12 minutes.

3. Transfer sheet to wire rack and let nuts cool completely, about 20 minutes. Transfer nuts to cutting board and chop as desired. (You can store the nuts at room temperature for up to 1 week.)

About Stacey Freeman

I am a Style Maven, Mommy, Educator, and Traveler.

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Comments

  1. JGTrupe says

    at

    Stole the recipe from America’s Test Kitchen, but OK…… goa ahead and claim it as your own…..

    Reply
    • Kim says

      at

      Yes. I just saw this recipe on America’s test kitchen. Also with with the cherry sauce and nuts.

      Reply
  2. Valerie says

    at

    Well, I for one am glad she “stoled” it (and where did ATK get it?). The tv show says you can get this recipe at America’s Test Kitchen, but they don’t tell you it’s blurred out unless you pay for a subscription. Thank you Stacey.

    Reply

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POSH IN PROGRESS - Since 2013
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Executive Director - UCLA Bedari Kindness Institute
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Dr. Stacey Freeman
MLK weekend vibes💙. It has been so warm in LA w MLK weekend vibes💙. It has been so warm in LA we spent all day at the beach yesterday. Today, we are taking in local parks and another gorgeous day. But, my heart is heavy with the state of our world. 
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Today, as we celebrate an important figure in the fight for Black equality, I’m choosing not to share one of his famous quotes because that’s too easy. Simply sharing his words without considering or sharing my perspective about the current state of our country feels disingenuous at best.
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I’ve struggled with how to talk about the insurrection because I still find it all so shocking. And the fact that I am shocked is a problem. That our country can be so divided that it’s difficult for me to even fathom how people could participate in this divisiveness.
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The insurrection happened on my birthday, as I flew to Puerto Vallarta. Landing in Mexico and learning about what was happening felt surreal. I still can’t wrap my head around it, honestly.  What scares me the most is the hate. The idolizing of a white supremacist ideology is terrifying. It terrifies me for my children. For their safety. For their lives.
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I understand that a lot of hate is spurred by fear, lack of understanding and discomfort. Today, I hope we can all think about how to be more open to thoughts and perspectives that our different than our own. Be more accepting of people who look different, who have different cultures and life experiences. Today, I hope we can all collectively try to confront every human interaction from a place of love and kindness. If we all spent a little more time considering the other person’s life or story, I think we’d have a lot more peace and happiness. #mlk #mlkday #mlkweekend
“I’ve left my heart in so many places...” . “I’ve left my heart in so many places...”
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Puerto Vallarta, I love you. And I’ll see you soon💙.
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Shop my look 👉🏼 http://liketk.it/36a3f #liketkit @liketoknow.it #LTKtravel #LTKcurves #LTKunder50 #puertovallarta #travelblogger #travelblog #hostedby #hosted #villpremiere
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#ad One of my goals for the new year is to focus o #ad One of my goals for the new year is to focus on balance. With the kids back to school, it can be hard to find time to make meals. That's why I love having @Progresso Toppers soups on hand because they make quick and  tasty lunch options when I'm super busy. They are so convenient - and the soup also comes with a topper for the perfect crunch. They come in five different flavors and are ready in minutes. All five flavors of the Progresso Toppers are made with quality ingredients and no added sugar, or artificial flavors, or colors. If you're looking for a quick, convenient and delicious lunch option, definitely check out Progresso Toppers! #progresso #progressotoppers #takeacrunchbreak
Does anyone else have the January blues? . After Does anyone else have the January blues? 
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After the high of the holidays, I find myself feeling kinda sad in January.
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Last week in Puerto Vallarta was such a dream but I’m definitely feeling the post-vacation blues. 
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Don’t mind me, I may be posting these vaca photos for awhile. Take me back 😭. @villapremiere @enroute_communications #puertovallarta #travelblog #travelgram #hosted #hosteby
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I’ve received a lot of DMs about traveling to Puerto Vallarta. New on poshinprogress.com, I’m sharing a full blog recap, including my thoughts on traveling during the pandemic and the experience we had.
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Here’s a bit about where we stayed —  @villapremiere — is doing a fantastic job at keeping their employees and guests safe. Everyone is required to wear a mask; social distancing is maintained at all restaurants and public spaces; staff do not enter rooms except for room cleaning when the room is empty; hand sanitizing stations are present throughout the resort; hotel capacity is capped to ensure proper social distancing. I honestly felt very safe. If you have any other questions, please dm me or leave your questions below. 
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