Double chocolate semifreddo

This heavy dessert is exactly what you'll want at the end of a hard week - think indulgent chocolate and thick whipped cream

Chocolate semifreddo

Recipe courtesy of Lily O’Briens



  • Lily O’Brien’s Dark chocolate Drops 150g
  • Whipping cream 350ml
  • Egg whites 3
  • Egg yolks 4
  • Caster sugar 80g
  • Hazelnut paste 2 tbsp, (Nutella)
  • Hazelnut liquor 2 tbsp, (optional)


  • Step 1

    Melt the Lily O’Brien’s dark chocolate drops in microwave or in a bowl over pan of simmering water, set aside to cool down slightly.

  • Step 2

    Whip cream to soft peaks and set aside.

  • Step 3

    Whip egg whites until stiff peaks form – set aside.

  • Step 4

    In a bowl with electric mixer whip egg yolks and sugar until fluffy and risen.

  • Step 5

    Add the Hazelnut paste, liquor and melted chocolate to the egg yolk, keep mixing until combined.

  • Step 6

    Gently fold in the whipped cream and egg whites until mix is smooth, try not to deflate mix.

  • Step 7

    Divide into small glasses or cups and freeze for approx. 4 hours.

  • Step 8

    Remove from freezer 5 minutes before serving, sprinkle with milk chocolate shavings and roasted hazelnut pieces.