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    Home » Desserts

    Chocolate Cranberry Semifreddo

    Published: Dec 13, 2018 · Modified: Dec 4, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This Chocolate Cranberry Semifreddo is half ice cream, half mousse.  It doesn't require any special equipment, it is make-ahead and deliciously decadent.

    Chocolate semifreddo with sugared cranberries.

    What a perfect dessert for the holidays, or any time for that matter!

    This chocolate, cranberry combination lends itself to fall and winter holiday flavours.  In the summer you could use other flavours like pistachio and cherries without the cocoa.  Strawberries and toasted almonds... Use your imagination!

    Semifreddo means 'half-frozen' in Italian.  The texture is half way between ice cream and mousse.  You don't have to take it out of the freezer before serving like you do for homemade ice cream.

    Chocolate Cranberry Semi Freddo

    This dessert is rather rich. The recipe says it is for 12 servings but if you are serving it at the end of a big meal and perhaps passing a tray of holiday cookies as well you could get 24 servings by halving it up the middle lengthwise before cutting.

    The sugared cranberries for decoration are optional but  the contrast of the sweet and tart goes really well with this dessert.  Plus... you can make a few extras for snacks!

    Sugared Cranberries

    FAQs

    What is Semifreddo?

    Semifreddo is a light dessert of Italian origin that combines elements of a mousse recipe with elements of an ice cream recipe, without the need for special equipment.

    How Can I Make This Vegan?

    You can omit the eggs, salt and whipping cream as stated in the recipe card. You will need 12 oz of silken tofu (shelf stable) and 1 cup of plant base whipping 'cream' instead. 1. Prepare the cranberries and brandy as described. 2. Melt the chocolate as described and add the ⅓ cup of sugar. Stir til sugar is dissolved and then blend in the tofu thoroughly. 3. Whip the 1 cup of plant-based cream with the vanilla. Proceed with the recipe from Step 6.

    What Can I Use Instead of Cranberries?

    You can substitute raisins or dried apricots for the ⅔ cup of cranberries in the recipe. Omit the sugared cranberry garnish.

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    Chocolate semifreddo with sugared cranberries.

    Chocolate Cranberry Semi Freddo

    This delicious half mousse/half ice cream dessert is perfect for the holidays. You make it well ahead and freeze it. Just garnish a bit before serving and you have a perfect holiday dessert. No special equipment required!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes mins
    Chilling Time: 8 hours hrs
    Total Time: 8 hours hrs 30 minutes mins
    Servings: 12 servings

    Equipment

    • 1 9" X 5" loaf pan

    Ingredients

    • ⅔ cup dried cranberrries
    • 2 Tbsps brandy Sub water if you don't want alcohol
    • 6 oz semi-sweet chocolate chopped
    • 1 ½ cups whipping cream
    • 2 large eggs
    • ⅓ cup sugar
    • 2 tsps vanilla extract
    • ¼ teaspoon fine salt
    • ½ cup shelled pistachios
    • cocoa powder for dusting
    • sugared cranberries optional

    Instructions

    • Rough chop dried cranberries. Add brandy and heat them in the microwave for 30 seconds. Set aside while you make the rest of the semifreddo.
    • Set a heat proof glass bowl in a sauce pan with a few inches of water on the bottom. Bring water to a gentle simmer. Stir chocolate pieces often to help them melt. Set aside when fully melted. (Reserve sauce pan with water.)
    • Whip cream to soft peaks and store in the fridge till needed.
    • In a separate bowl whisk eggs, sugar, vanilla and salt. Place bowl in the sauce pan of simmering water and whisk with a whisk or beat with beaters a couple of minutes until volume has doubled and the beater leaves a ribbon when lifted. Remove from heat.
    • Gently stir in the melted chocolate till well incorporated. Allow mixture to cool about 10 minutes.
    • Line a 9 X 5 " loaf pan with plastic wrap. Tuck it deep into the corners for the best shaped loaf. Fold whipped cream into the chocolate mixture in 2 batches. Fold gently until evenly mixed.
    • Gently fold in the cranberries and pistachios. Ensure they are evenly distributed in the loaf. Pour into the loaf pan. Cover and freeze 8 hours at least or until ready to serve.
    • To serve, invert the loaf pan onto a plate. You may find it easier to work with if you let it rest 5-10 minutes after removing from the freezer. Sift cocoa on top and sides. Decorate with sugared cranberries if using.
    • Cut with a sharp warm knife and wipe knife after each cut.

    Notes

    Note1:  Semifreddo can be frozen in an airtight container for a couple of weeks ahead of time.  Sugared cranberries can be made a day ahead and stored in the refrigerator.  Sprinkle with cocoa and decorate with sugared cranberries same day as serving.
    Recipe credit goes to LCBO 2005 Holiday issue.

    Nutrition

    Calories: 263kcal | Carbohydrates: 23g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 99mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Ralph H.

      December 18, 2018 at 9:15 am

      Excellent

      Reply

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