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Chocolate Semi Freddo Recipe
|Mascarpone||8 Ounce (250 Gram)|
|Espresso coffee||2 Tablespoon, ground|
|Icing sugar||1 Ounce (25 Gram)|
|Bitter chocolate/Plain chocolate||3 Ounce, grated (75 Gram)|
|Single cream||5 Tablespoon|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Whipped cream||1 Tablespoon|
Calories 494 Calories from Fat 405
% Daily Value*
Total Fat 45 g69.5%
Saturated Fat 14 g70.2%
Trans Fat 0 g
Cholesterol 61 mg
Sodium 30.5 mg1.3%
Total Carbohydrates 15 g5%
Dietary Fiber 0.99 g4%
Sugars 11.6 g
Protein 4 g8.8%
Vitamin A 11.1% Vitamin C 0.17%
Calcium 6.1% Iron 6.3%
*Based on a 2000 Calorie diet
Reserve 1 tablespoon of the grated chocolate and stir the remainder, together with the single cream, into the mixture.
Whip the double cream until it is just peaking and fold into the mascarpone mixture with a large metal spoon.
Turn the mixture into a freezer-proof container and freeze for 2-3 hours.
To serve, use a metal spoon to scoop the semi-freddo into serving glasses or coffee cups.
Drizzle with a little coffee-flavoured liqueur, if liked, and decorate with lightly whipped cream and sprinkles of the reserved grated chocolate.