Recipe courtesy of Gale Gand

Chocolate Malted Semifreddo

Save Recipe
  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 servings
Share This Recipe


4 yolks

1/2 scant cup sugar

2 tablespoons brandy

2 tablespoons malt powder

1/3 cup milk

1/2 vanilla bean, split

1/2 cup chopped semisweet chocolate

1 3/4 cups heavy cream, whipped to soft peaks

Cocoa powder and confectioners' sugar for sprinkling


  1. Line round 2 1/2-inch collars with strips of acetate and place them in the freezer.
  2. In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together. Over a hot water bath cook whisking constantly until very thick, like a sabayon. Remove from the heat and take out the vanilla bean. Whisk in the chocolate to melt it, then let this cool almost completely. Fold in the whipped cream until completely combined.
  3. Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight. To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate. Let sit for 10 minutes before serving to temper it a bit.
Chocolate Pecan Bars
Damaris Phillips

Chocolate Pecan Bars

34m Easy 99%
Vegan Chocolate Mousse
Whitney English

Vegan Chocolate Mousse

11m Easy 96%
Chocolate-Bourbon-Pecan Pie
40m Intermediate 99%

21m Easy 99%
Gemma Stafford

Chocolate Tacos

22m Intermediate 99%