Chocolate Pistachio Semifreddo
If you’re looking for a frozen, refreshing dessert recipe this summer then you’ve found it! This chocolate and pistachio semifreddo recipe combines sweet Italian meringue and whipped with cream with fatty, nutty pistachios, and a dark chocolate sauce that will cool you off even on the hottest of days.
What is the Difference Between Ice Cream and Semifreddo?
Nothing beats the heat better than a cold and creamy summer dessert! While many love reaching for ice cream, there are so many summer semifreddo recipes out there, but what is the difference between a semifreddo and ice cream? A basic semifreddo recipe is whipped cream folded with an Italian meringue and any flavors or add-ins and served frozen while ice cream is just dairy products with sugar and flavor churned in an ice cream machine. You don’t need the Italian meringue, but you do need an ice cream machine. While ice cream is certainly refreshing, this chocolate and pistachio semifreddo will certainly hit the spot.
What is a SemiFreddo? What Type of Dessert is a Semifreddo?
Semifreddo is Italian for semi-frozen. It’s whipped cream and meringue folded together and served frozen. There can be endless semifreddo flavors like chocolate semifreddo, fruity semifreddo, chocolate pistachio semifreddo, and they are generally and naturally gluten free recipes! The Italian meringue, however, can be challenging, but if you follow my tips, you’ll ace it!
The Origin of Semifreddo
The Italians created semifreddos to rival the French’s parfait. Semifreddo comes from the Italian words semi frozen or half cold meaning that the dessert appears semi-frozen or less cold than ice cream. The recipe was first created in the 19th century but did not gain popularity until the 20th century. Source and source.
Chocolate Pistachio Semifreddo Ingredients
- Dark chocolate: I always like dark, bitter chocolate like in the 80’s percent range. It’s a sweet dessert so it helps cut some that. If you don’t like 80%, I would stick with in the 70’s. Anything lower, and it starts to become too sweet.
- Pistachios: Raw or toasted! If you get raw you will need to toast them. Lightly or regularly salted is fine as well. The salty ones will actually add a good salt factor.
- Egg whites: Fresh is best as carton egg whites don’t whip up as well. If you’re looking to use up those leftover egg yolks, try one these egg yolk heavy desserts!
Major Allergens Present: Eggs, nuts, dairy
Equipment Needed
- Hand or stand mixer: Used to whip the cream to soft peaks and the Italian meringue for stiff peaks. I do not recommend doing the meringue by hand. Also best if you have 2 whip attachments and 2 bowls. If not, make sure to wash the bowl and attachments well in between the whipped cream and meringue. For a hand mixer you will use the beaters and the whip attachment for the stand mixer.
- Food processor: Used to grind the nuts into an almost paste. Alternatively, you can use the ziplock bag and rolling pin method.
- Candy thermometer: Used to temp the sugar syrup for the Italian meringue. It just needs to go up to at least 250*F.
- Loaf pan (mine is 8 ” x 4″ x 2.5″): Used as the mold for the semifreddo. Alternately you can use any mold you would like.
How to Make Chocolate Pistachio Semifreddo:
What is in a Chocolate Pistachio Semifreddo?
A basic semifreddo recipe is an Italian meringue folded into whipped cream then frozen. An Italian meringue is a cooked sugar syrup poured slowly into whipping egg whites then whipped to stiff peaks. This chocolate and pistachio semifreddo recipe takes that basic form and folds in dark chocolate sauce and roasted pistachios to give a refreshing, chocolatey, and nutty dessert.
Make the Chocolate Sauce
This chocolatey dessert uses a dark chocolate sauce folded in and dredged on top. It’s a super easy matter of boiling the liquids and pouring over the chocolate. Nothing big to mess up here, but make sure it’s not hot when you fold it in as that will cause your semifreddo to deflate. If you choose to make ahead of time, make sure to give it a quick 15-20 seconds in the microwave before using.
Whip up the Pistachio Whipped Cream
First step is taking half of the pistachios (the other half are roughly chopped for folding into the semifreddo) and grinding in your food processor until a little bit of the oils start to come and it starts to form a paste. Set that aside and whip up your heavy cream to soft/medium peaks. Fold in those ground pistachios and let it hang out in the fridge until your ready to use it. Just don’t make it a couple hours later.
If you don’t have a second mixer bowl or attachment, you will need to transfer this to a new bowl and thoroughly wash the current. If a drop of fat is left behind, it will prevent your meringue from whipping up.
Whip up the Italian Meringue
While I love desserts with meringue, Italian meringue is the toughest to make because it requires good organization and coordination. There are three types of meringues: American, Swiss, and Italian. Each one is cooks differently. American style is not cooked at all and is the least stable. Swiss style cooks the sugar with the egg whites and has a medium stability. And Italian style cooks the sugar to 250*F and is the most stable. Depending on what you’re making depends on what stye of meringue you should use. Since we need stability, Italian works well here.
Only add enough water to make wet sand with the sugar and start cooking on your stove top. In the meantime, get your whites whipping on medium speed. Continuously go between checking your sugar to checking your whites. If your sugar cooks too fast before the whites are ready, add a splash of water to bring that temperature down. If your eggs whipped up before the sugar, lower that to low speed. Once your sugar hits 245*F, remove from heat, and slowly pour down the edge of the bowl into the whites whipping on medium. Whip that on high until stiff peaks, and get everything else ready while you wait.
Fold it All Together and Freeze
First, I make sure I have my pan ready lined with parchment. I usually let flaps stick up so I have little handles for removal later. Second, have everything at arms length: the chocolate sauce, chopped pistachios, whipped cream and meringue. We will start folding with a whisk and end with a spatula. With folding you also fold the lighter ingredient into the heavier ingredient, so here we will start with the meringue and fold it into the pistachio whipped cream.
Only fold in one-third at a time, and only fold two-thirds of the way. It will all get folded in eventually; we don’t need to sacrifice air for full incorporation. When you get to the last third, switch to a spatula and fold to fully incorporate. With the chocolate sauce, drizzle only half in and throw in the pistachio. Very loosely fold in; we want swirls of chocolate. Immediately pour into the pan and place in the freezer overnight.
Finish and Serve the Chocolate Pistachio Semifreddo
I choose to finish about 2 hours ahead of serving time so that I can allow it to refreeze before serving. Using a hot, wet knife, release the non-parchmented edges from the pan and then lift up using the parchment handles to release from the bottom. Flip over onto your serving vessel. Melt the chocolate sauce pourable but not hot and pour over the chocolate pistachio semifreddo and top with pistachios. Serve directly from the freezer.
Help Making the Chocolate Pistachio Semifreddo
How to Make an Italian Meringue:
An Italian meringue uses a cooked sugar syrup then poured into whipping egg whites. There is a bit of dance while organizing the timeliness of each part. Here are my best tips:
- Only add enough water to your sugar to create wet sand, and make sure all sugar is saturated before cooking on high heat.
- Start cooking the sugar syrup at the same time you start whipping the egg whites on medium speed. Go back and forth between checking the two. If your egg whites are ready too fast, then slow down to the lowest speed. If your sugar syrup cooks too fast, then add a splash of water to cool it down.
- Once your sugar is at 245*F, remove from heat and bring it over to your whites. On medium speed, slowly trickle the sugar syrup down the side of the bowl. Once all the sugar is added, crank up that speed to high, and whip until stiff peaks.
How to Fold Ingredients Together:
Folding is the act of delicately combining two ingredients of separate consistencies. It is supposed to keep air in the batter, and you always start by folding the lighter ingredient into the heavier ingredient. In this recipe, you fold the meringue (the lightest ingredient) into the whipped cream (heavier product). After learning many different folding techniques, here are MY techniques for folding:
- Always start with a whisk as a whisk’s job is to incorporate air and finish with a spatula to fully incorporate. Add 1/3rd of the lighter ingredient (in this case the Italian meringue) into the heavier ingredient (in this case the whipped cream). Insert the whisk into the center of the bowl and scoop from inside to outside then fold onto the center. Rotate the bowl and repeat until it is 2/3rds of the way combined.
- Repeat this process for the second 1/3rd of the lighter ingredient.
- Switch to a spatula and finish the rest of the lighter ingredient until it is fully incorporated.
Enhancing This Chocolate Pistachio Semifreddo:
- If you like Nutty Desserts then swap out those pistachios for hazelnuts, almonds, or macadamia nuts!
- Want something super sweet? Sub out the dark chocolate for milk or white chocolate and reduce the cream by 10% for milk and 15% for white.
How to Store and Freeze Chocolate Pistachio Semifreddo:
- Since this is a frozen dessert, you store it in the freezer! Make sure to wrap it and eat within 2-3 months.
- Do not make any of these ingredients in advanced.
Troubleshooting Chocolate Pistachio Semifreddo:
- My Italian meringue didn’t whip up and looks weird! You either overcooked or undercooked the meringue! While it is still usable, it just won’t be as tall or as airy. Make sure you calibrate your thermometer and to pull the sugar off the heat when it reaches 245*F so it doesn’t carryover cook while pouring.
- My meringue deflated or won’t whip up! You are either not using fresh whites, fat has come into contact with the whites, or your mixer is too big. You will need to start over, so when you do with fresh whites, clean the bowl with soap and hot water and wipe out with a vinegar dampened towel. Also, your bowl may be too big and the amount of product too small for the whip attachment. Double the recipe and only use half (this is usually my issue).
- My semifreddo really deflated! Too vigorous of folding! Only fold in the meringue two-thirds of the way before the next addition and use a whisk to start. When you get to the chocolate, only loosely fold in with a spatula.
Something else going wrong? Reach out and we will troubleshoot together!
Chocolate Pistachio Semifreddo
Equipment
- Hand or stand mixer
- 8 " x 4" x 2.5" loaf pan
- Food processor
- Candy thermometer
Ingredients
Chocolate Sauce
- 180 g Heavy cream
- 2 Tbs Corn syrup
- 80 g Dark chocolate 70% or higher
- 2 tsp Cocoa powder
Chocolate Pistachio Semifreddo
- 1 cup Pistachios lightly roasted plus extra for serving
- 456 g Heavy cream
- 2 ea Egg whites or 60 g
- 100 g Granulated sugar
Instructions
To prepare the chocolate sauce
- Boil the cream with the corn syrup and pour over the chocolate. Add in the cocoa powder and whisk until smooth. Set aside until needed.
To prepare the chocolate pistachio semifreddo
- Prepare your loaf pan by lining with parchment paper down the long side allowing it to poke up above the lip of the pan.
- Take half of the pistachio and roughly chop them. Set aside.
- Take the other half of the pistachio and grind them in a food processor until it starts to become oily and starts turning into a paste. Set aside.
- Using the whip attachment for your stand mixer or the beaters for your hand mixer, whip the heavy cream on medium-high speed until soft-medium peaks.
- Lightly fold the ground pistachios (not the roughly chopped ones) into the whipped cream. If you don't have a second mixer bowl, transfer to a new bowl and set aside in the fridge.
- If you do not have a second mixer bowl or attachments, thoroughly clean the bowl and attachments.
- Using the whip attachment for your stand mixer or the beaters for your hand mixer, whip the egg whites on medium speed until very soft peaks.
- At the same time as above, mix the sugar with enough water to create wet sand in a small pot and cook the sugar to 245℉. Make sure your egg whites do not get any stiffer than soft peaks which may mean changing the speed while checking on the sugar temperature.
- With the mixer speed on medium-low, slowly drizzle the sugar mixture down the side of the bowl into the whipping egg whites. Increase the speed to medium-high and allow to whip the Italian meringue until full peaks.
- Before you start folding, have everything nearby: the chocolate sauce, the whipped cream, the chopped pistachios, tools/equipment, etc.
- Fold one-third of the meringue into the whipped cream and fold it two-thirds of the way. Repeat 2 more times; the meringue should be all used up.
- Add in the pistachios and drizzle in half of the chocolate sauce and fold until mostly incorporated.
- Pour into the loaf pan and level with the top. Place in the freezer for a minimum of 6 hours or preferably overnight.
- With a wet hot knife, release the semifreddo from the edges of the long sides. Using the parchment thats sticking out, delicately lift from the pan to release. Flip over onto your plate and remove pan and parchment paper.
- Serve by slicing into slices and with a drizzle of chocolate sauce and extra pistachios.
Nutrition
This was SO GOOD. We could not stop eating it!!
Really simple to make if you have a mixer and super chocolatey; I will def be making this again!
Great chocolate flavor and so easy to make!
Omg absolutely love this recipe and it’s so easy! If you think ice cream is good, just wait until you try this! The pistachio chunks in there are incredible!