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–+ servings
The chocolate pistachio semifreddo after 3 slices have been sliced

Chocolate Pistachio Semifreddo

by 12 Kitchens
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.
5 from 4 votes
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Prep Time 1 hour
Freezing Time 6 hours
Total Time 7 hours
Category Desserts & Frozen Treats
Difficulty Challenging
Servings 10 Slices
Calories 385 kcal

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

Calories: 385kcalCarbohydrates: 22gProtein: 5gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 72mgSodium: 22mgPotassium: 247mgFiber: 2gSugar: 18gVitamin A: 989IUVitamin C: 1mgCalcium: 62mgIron: 2mg
Keyword Challenging Recipe, Chocolate dessert, Coffee pairing, Desserts with meringue, Egg white heavy desserts, Gluten free dessert, Nutty Desserts, Recipes with few ingredients, Refreshing bakes, Summer Baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!