Sarah Pineda's Milk chocolate Semifreddo With Dark Chocolate Magic Shell

Sarah Pineda's Milk chocolate Semifreddo With Dark Chocolate Magic Shell

Semifreddo is such an easy way to have ice cream without going through the whole process. In just a few simple steps you can be eating a beautifully sweet and creamy milk chocolate semifreddo served with a decadent 99% Dark Chocolate magic shell.

Scharffen Bergers 41% extra rich chocolate bar is the perfect balance of cream and chocolate.  Pairing that with Scharffen Berger's 99% Cacao Unsweetened Dark Chocolate Baking Portions allows chocolate lovers to indulge in chocolatey goodness.

Semifreddo Ingredients:

Magic Shell Ingredients:


Start by making the Semifreddo. 

  • First you will want to melt your Scharffen Berger 41% extra rich milk chocolate bar. You can melt it in a microwave for a few seconds at a time or preferable over a double boil. Set this aside.
  • Whip the heavy cream with the honey and vanilla extract to a stiff peek. Put in a bowl and keep chilled.
  • Whip the egg whites with the lemon juice. (This helps stabilize the eggs.)
  • Whip the egg yolks and slowly add the sugar to encourage aeration. Whip till you have a nice fluffy mixture.
  • Take the two whipped egg mixtures and fold together with a rubber spatula. Try not to deflate this mixture.
  • Take the chilled whipped cream and fold that into the egg mixture until well combined.
  • Finally add the melted 41% extra rich milk chocolate to the mix and keep folding.
  • Place the Semifreddo in a freezer safe container or individual ramekins. (I prefer to use silicone molds.) Place in the freezer for at least 4 hours or overnight.

Now it’s time to make the magic happen! (Magic shell)

  • Over a double boil melt the (6) 1 oz portions of Scharffen Berger 99% dark chocolate. Once completely melted remove from heat.
  • Add the ¼ cup of coconut oil and mix well.
  • Sweeten the magic shell to your liking by adding the powder sugar and vanilla extract quickly. Adjust as needed.
  • Store at room temp in an airtight container like a mason jar. Reheat in the microwave or in a hot water bath.

To sever simply take the Semifreddo out of the freezer and temper.  Run a spoon under hot water and scoop. You can also pop the Semifreddo out of the container and slice it. Drizzle the magic shell on top and watch it turn to a hard shell within seconds just like magic! Add a little sprinkle of Maldon salt/finishing salt and enjoy!  

Created by Pastry Chef Sarah Pineda

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