Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Semifreddo
Pistachio Topping
Candied Orange
Method
Chocolate Semifreddo
Melt the Chocolate
Chop the dark chocolate into small pieces and melt it gently in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
Prepare the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
Whisk Egg Yolks and Sugar
In another bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
Combine Mixtures
Gradually add the melted chocolate to the egg yolk mixture, mixing well. Then gently fold in the whipped cream and vanilla extract until fully incorporated.
Transfer to Mould
Pour the mixture into a loaf tin lined with plastic wrap, smoothing the top. Cover with plastic wrap and freeze for at least 6 hours or until set.
Pistachio Topping
Prepare the Pistachios
While the semifreddo is freezing, chop the shelled pistachios and set them aside for garnish.
Candied Orange
Make the Candied Orange
Slice the orange into thin rounds. In a saucepan, combine the water and granulated sugar, bringing it to a simmer until the sugar dissolves. Add the orange slices and simmer gently for about 30 minutes until they are translucent. Remove from heat and let cool.