Chocolate Almond Semifreddo

Like frozen mousse, semifreddo has a light and airy texture. It's easy to prepare and no ice-cream maker is required! Just as delicious with pistachios, walnuts or hazelnuts.


Chocolate Almond Semifreddo
4 eggs
1/2 cup sugar
1 pound tub ricotta
1/4 cup amaretto liqueur
1 cup chopped toasted almonds
1 cup dark chocolate chunks
Chopped almonds, for garnishing (optional)

Chocolate Sauce
1/2 cup whipping cream
1/2 cup finely chopped chocolate


Chocolate Almond Semifreddo
Line a 9-inch x 5-inch loaf pan with plastic wrap so there is enough overhang to generously wrap over the semifreddo.

Separate the eggs, adding yolks to one bowl and whites to another.

Add sugar to yolks and beat until pale and lemony, about 3 to 5 minutes. Add ricotta and beat until smooth. Stir in liqueur, almonds and chocolate chunks. Set aside.

Beat egg whites until stiff peaks form. Gently fold whites in the ricotta mixture.

Scrape ricotta mixture into prepared loaf pan. Chill in freezer for 4 to 6 hours before serving.

Before serving, let come to room temperature for 10 to 20 minutes. You want the dessert to be served “semifreddo”, that is “half cold” so just frozen enough to hold its shape and slice. Invert onto serving platter or board. Remove pan and plastic wrap. Slice and serve with chocolate sauce and chopped almonds.

Chocolate Sauce
Heat whipping cream in a small saucepan over medium heat. Bring just to a boil. Pour hot cream over chopped chocolate. Let stand for 1 minute. Stir or whisk to combine until smooth.