The chocolate semifreddo is a fresh and summery dessert, perfect to enjoy in a hot afternoon or to serve at the end of a dinner with friends. Easy and quick to make, you need just a few ingredients to make a dessert that will conquer young and old.
The only precaution to consider is to make it in advance, so as to let it rest for a long time in the freezer before serving. So let’s see how to prepare it perfectly.
To make sure that the semifreddo keeps its texture. You can also add 6 grams of gelatin sheets to the cream. Pay attention to the hours of rest in the freezer, they are essential for the success of the dessert.
Customize the semifreddo as you prefer: you can use dried fruit, fresh seasonal fruit or a raspberry cream to pour on top just before serving.
The semifreddo with ricotta and chocolate can be stored in the refrigerator or freezer for about 4-5 days in a tightly closed container.
To prepare the semifreddo with ricotta and chocolate, start by adding the condensed milk to the drained ricotta (1).
Mix the ingredients well and add the dark chocolate chips to the mixture (2).
Separately whip the cream and add it to the ricotta and milk cream (3).
Pour the mixture into a 23 × 10 plum cake mold lined with parchment paper. Level the cream well with the help of a spatula (4). Place in the freezer for at least 12 hours.
Transfer it to the refrigerator for an hour, then take it out, cover it with dark chocolate chips and serve it to your guests (5).