Rich Chocolate Semifreddo with Salted Almonds

My mom always puts together the best Sunday dinners. But they are always so much work for her; especially on the day that is supposed to be her day to take it easy! This week I decided that it would be nice if I made dinner, so she could relax a bit and be spoiled. I opted to make zucchini ricotta roll-ups baked in homemade marinara sauce for dinner and then a chocolate semifreddo with salted almonds for dessert.

Semifreddo means “half cold” in Italian. In this case, the semifreddo was a chilled creamy, chocolate mousse. The main reason I wanted to make a semifreddo this week for dessert is because “semifreddo” is fun to say. *hah* I was also intrigued by the combination of bittersweet chocolate and salted almonds. Turns out, the combination was “ah-ma-zing” (as my little sister would say). The dessert was rich and creamy with a subtle sweetness. The almonds gave the dessert crunch and the salt heightened the flavour of the chocolate. I think this chocolate semifreddo was my favourite dessert that I’ve made all year. My future brother-in-law agreed! So glad I got to take some leftovers home! :)


  • 1 cup of sliced almonds
  • 1 tablespoon of unsalted butter
  • dash of salt
  • 7 ounces of semi-sweet chocolate; chopped
  • 1 and 1/3 cups of whipping cream (35%)
  • 2 eggs
  • 1/4 cup of white sugar
  • 2 teaspoons of vanilla extract
  • cocoa powder; for dusting


1. Preheat over to 350’F. On an ungreased baking sheet, toast the almonds for 10 minutes; or until they are a nice light golden brown. Allow them to cool.

2. Melt butter in a sauté pan over medium heat. Add the almonds and salt. Stir mixture together until the almonds are well coated; about 4 minutes. Remove the almonds from the heat and allow them to cool.

3. In a bowl over a pot of slowly simmering water, melt the chocolate. Make sure you stir constantly to avoid having the chocolate burn. Once chocolate is melted, put it aside to cool. Note: you can melt the chocolate in the microwave in a microwave safe bowl. Microwave the chocolate at high heat and stir it every 20 seconds to prevent burning.

4. Whip the cream until soft peaks form with an electric mixer. Once whipped, store the whipped cream in the fridge.

5. Whisk together the eggs, sugar and vanilla in a metal or glass bowl. Place the bowl over simmering water and whisk the mixture until doubled in volume, and a whisk leaves ribbons when lifted. Remove from heat. Whisk in the melted chocolate. Allow the mixture to cool for 10 minutes.

6. Line a loaf pan with plastic wrap.

7. Fold the whipped cream into the cooled chocolate mixture in two additions until evenly incorporated. Fold in the toasted, salted almonds. Pour the mixture into the loaf pan. Freeze it overnight.

8. To slice and serve, invert the loaf onto a plate and remove from the pan & plastic wrap. Dust the semifreddo with cocoa powder. Slice, wiping the knife every cut. Enjoy!

Source: Anna Olson’s Sugar


  1. says

    Ive alwayyysss wanted to make a semifreddo (agreed on the fun to say part :) ) and your recipe looks really manageable. if mine came out half as pretty as yours seems to be then I would be elated! So this is definitely getting bookmarked and I hope made a reality very soon :)

  2. Anonymous says

    This semifreddo was so delicious!! It was the perfect blend of sweet & salty. After a big dinner, this dessert was the perfect way to please your sweet tooth and not feel TOO full. So delicious, I could eat it everyday…

  3. Pete McCartney says

    Outstanding recipe !!! The marinara was over the top. This tops Tutto Bene marinara. Do you make olive soup?
    I would love to try it if you have a good recipe.

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