Chocolate Cranberry Semi Freddo

Loaf shaped chocolate semifreddo decorated with cocao powder and sugared cranberries.

Print Recipe

5 from 1 vote

Easy, delicious and make ahead.

Prep Time30

Chilling Time8

Total Time8 30

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 263kcal

Author: Carolyn Hetke

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.

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Recipe credit goes to LCBO 2005 Holiday issue.

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