CHOCOLATE SEMIFREDDO
This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.
Provided by Pam Lolley
Time 13h15m
Yield 8
Number Of Ingredients 11
Steps:
- Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
- Stir cookie crumbs and almonds together in a bowl. Set aside.
- Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
- Whisk eggs, sugar, and salt together in a medium bowl until well combined.
- Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
- Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
- Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
- Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
- Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 29.6 g, Cholesterol 151.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 20 g, Sodium 142.9 mg, Sugar 23.3 g
CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
- Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
- Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.
Nutrition Facts : Calories 490 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
DARK CHOCOLATE SEMIFREDDO
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
Categories Bon Appétit Ice Cream Chocolate Dessert Frozen Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
- Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
- Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
- Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
- Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
- Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.
TANGERINE CHOCOLATE SEMIFREDDO
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. -Claire Cruce, Atlanta, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.
Nutrition Facts : Calories 376 calories, Fat 25g fat (14g saturated fat), Cholesterol 327mg cholesterol, Sodium 76mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE SEMIFREDDO
Steps:
- Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes. Gently fold in the melted white chocolate; set aside. Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger. Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks. Gently fold the whites into the egg yolk mixture. Transfer the mixture to a covered container and freeze for at least 2 hours. Scoop and serve with fresh berries and mint sprigs.
CHOCOLATE SEMIFREDDO
I got this recipe from a cooking class which was dedicated to deserts. The host chef was Berny Osoria of Otto Ristorante
Provided by Coasty
Categories Frozen Desserts
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make the base for the semifreddo, melt the dark chocolate, cool slightly.
- Pulse the cornflakes and the melted chocolate until combined.
- Spread thinly over the base of 8 flan tins lined with cling wrap.
- Place in fridge for at least 1 hour.
- Melt the milk chocolate and put aside.
- Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
- Set aside and cool. Then add the melted milk chocolate.
- While the egg yolk mixture is cooling, whisk egg whites until foamy.
- Slowly add the 75g sugar until they form a stiff meringue.
- Fold the meringue into the cooled chocolate egg mixture.
- Fold in the whipped cream until well incorporated.
- Pour the mixture into the 8 flan tins and freeze for 2-3 hours.
- To unmold lift out using the cling wrap.
Nutrition Facts : Calories 422, Fat 29, SaturatedFat 16.2, Cholesterol 183.3, Sodium 100.4, Carbohydrate 40.1, Fiber 3.9, Sugar 26.7, Protein 7.7
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
CHOCOLATE SEMIFREDDO WITH CHILE-CHOCOLATE SAUCE
Provided by Michael Laiskonis
Categories Blender Chocolate Egg Dessert Freeze/Chill Vegetarian Low Sodium Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10-12 servings
Number Of Ingredients 22
Steps:
- For semifreddo:
- Spray a 9x4 1/2 x 3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)
- Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.
- Beat cream in another medium bowl until medium-stiff peaks form (cream should be soft and pillowy; peaks will just fall onto themselves). Using a rubber spatula, gently fold egg whites into warm chocolate. Fold in whipped cream. (Stop folding as soon as mixture becomes one smooth texture and light brown color.) Scrape semifreddo into prepared pan; smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD: Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.
- For chile-chocolate sauce:
- Bring first 5 ingredients to a boil in a small saucepan. Remove from heat and cover. Let steep for 15 minutes.
- Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD: Sauce can be made 2 days ahead. Let cool completely. Cover and chill. Gently rewarm before continuing.
- Cinnamon whipped cream and assembly:
- Combine cream, sugar, and cinnamon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer, beat until soft peaks form.
- Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices. Transfer to plates. Garnish with cinnamon whipped cream and warm chile-chocolate sauce, if desired. Sprinkle almonds over.
WHITE-CHOCOLATE SEMIFREDDO
Exceptionally creamy yet surprisingly light and airy, this amaretto-spiked white-chocolate semifreddo is ideal for a special occasion. A scattering of toasted hazelnuts is an inspired accent, as is a glass of Champagne.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
- Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
- Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
- Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
- If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.
BITTERSWEET CHOCOLATE SEMIFREDDO
Provided by Molly O'Neill
Categories dinner, ice creams and sorbets, dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- In the top of a double boiler set over barely simmering water, combine the chocolate and 4 tablespoons of the butter. Cook, stirring occasionally, until the chocolate melts and the mixture is smooth. Remove from the heat and set aside. Whip the cream with the rum until soft peaks form. Cover and refrigerate. In the top of a double boiler, combine the egg whites, sugar and salt. Cook, whisking continually, until the mixture registers 140 degrees on a candy thermometer and remove from heat. Transfer the mixture to a bowl of an electric mixer and whip on a high speed until the meringue is completely cooled, about 20 to 25 minutes.
- Meanwhile, preheat the oven to 400 degrees. Place the hazelnuts in a heavy baking pan and roast until the skins crack and the nuts are lightly browned, about 10 minutes. Rub the nuts in a towel to remove the skins. Transfer the nuts to a food processor, add the remaining butter and process until a smooth paste is formed.
- Line a 2-quart loaf pan with plastic wrap. In a large bowl, combine the melted chocolate and the hazelnut paste. Fold in the whipped cream. Fold in 1/4 of the meringue, then the remainder. Scrape the mixture into the prepared pan, cover with a plastic wrap and freeze overnight.
- To serve, remove the top layer of plastic wrap, invert the loaf pan onto a platter and peel away the remaining plastic wrap. Slice into 1/2-inch slices and garnish with chocolate shavings.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 48 milligrams, Sugar 20 grams, TransFat 0 grams
PEANUT BUTTER-CHOCOLATE SEMIFREDDO
The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
- In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
- In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
- Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.
Nutrition Facts : Calories 666 g, Fat 48 g, Fiber 3 g, Protein 15 g
CHOCOLATE SEMIFREDDO
Use high quality chocolate. Way too labor-intensive for me, but someone I know wants to try it. Good luck.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Line a 1 quart (9x4x2 inch) loaf pan with plastic wrap and place it in the freezer while you prepare the semifreddo.
- Beat the cream in a bowl with an electric mixer at high speed until doubled in volume, airy, and smooth, but not stiff at all.
- Set aside at room temperature away from the stove's heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat.
- Decrease heat so that the water simmers gently; clean and dry the mixer's beaters.
- Place the egg yolks and the ½ cup sugar in a medium bowl that will eventually fit securely over the saucepan with the simmering water.
- Beat with an electric mixer at medium speed off the heat until thick and smooth, about 1 minute.
- Then add the milk; place the bowl over the saucepan, and continue beating, scraping down the sides of the bowl with a rubber spatula to prevent the yolks from scrambling at the edges, until the mixture is thick enough to make glossy little mounds when the beaters are turned off, raised out of it, and the mixture itself dribbles back into the bowl, about 6 minutes.
- Remove the bowl from the heat (but keep the water boiling); stir in the chocolate and vanilla until smooth; set aside.
- Clean the beaters again; place the egg whites, salt, and remaining 1/3 cup sugar in another bowl, set it over the simmering water, and beat until foamy, about 1minute.
- Add in the cream of tartar and continue beating, scarping down the sides of the bowl, until thick and shiny, about like Marshmallow Fluff-about 3 minutes.
- Remove the bowl from the heat-be careful of the escaping steam-and beat at room temperature, about 2 minutes.
- Fold about half the egg-white mixture into the chocolate mixture with a rubber spatula until smooth, then fold in the remainder of the egg-white mixture.
- Gently fold in the whipped cream just until there are no white streaks visible.
- Remove the prepared loaf pan from the freezer and pour this mixture into it; spread with a rubber spatula until smooth; do not press down.
- Freeze until set, 6-8 hours; wrap the pan in plastic wrap to prevent its contamination by freezer odors; store in the freezer for up to 2 weeks.
- To serve: place the loaf pan upside down on a cutting board or a serving platter; gently rock it back and forth until the semifreddo pops free, holding on to the plastic wrap to release the semifreddo.
- Remove the pan and all plastic wrap; slice into 1-inch thick slices to serve on individual plates.
Nutrition Facts : Calories 329.5, Fat 24.7, SaturatedFat 14.7, Cholesterol 146.7, Sodium 111.1, Carbohydrate 29, Fiber 3.5, Sugar 21.7, Protein 5.9
CHOCOLATE SEMIFREDDO
Discover Chocolate Semifreddo, an Italian-inspired dessert your family will request again and again. You'll love the airy texture of Chocolate Semifreddo.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Whisk pudding mix and milk in large bowl with whisk 2 min.
- Fold in COOL WHIP.
- Spoon into 8 (4-oz.) freezer-proof ramekins or jars with lids; cover.
- Freeze 1-1/2 hours.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.0772 mg, Sodium 240 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 16 g, Protein 2 g
More about "chocolate semifreddo recipes"
CHOCOLATE SEMIFREDDO - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (14)Total Time 6 hrs 25 minsCategory DessertsCalories 934 per serving
- Heat oven to 350 ( 175 C) degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press about 2 tablespoons crumbs onto the bottoms of each of four 4 x 1 ¾-inch (or use one 8-inch springform pan). Place the pans on a baking sheet and bake 5 minutes.
- Put 2 tablespoons of the sugar and ¼ cup water in a small saucepan over medium heat until the water simmers and sugar is dissolved; add the chocolate and cocoa off the heat and stir until completely smooth. Transfer to a large bowl and cool 10 minutes.
- Divide the mixture among the 4 pans (or one 8 inch pan, scrape it all in). Cover pans with plastic wrap and freeze at least 6 hours or overnight.
DARK CHOCOLATE SEMIFREDDO RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Author Rita Sodi And Jody WilliamsServings 8Estimated Reading Time 2 mins
- Combine chocolate, vanilla, and ¼ tsp. salt in a medium heatproof bowl. Heat 1½ cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
- Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
- Meanwhile, cook sugar and ⅓ cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°.
- Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn’t splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
CHOCOLATE SEMIFREDDO RECIPE WITH CHERRY SAUCE - POSH …
From poshinprogress.com
CHOCOLATE SEMIFREDDO RECIPE WITH RASPBERRY SAUCE
From rachaelrayshow.com
CHOCOLATE SEMIFREDDO | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
CHOCOLATE SEMIFREDDO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CHOCOLATE SEMIFREDDO RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
SEMIFREDDO RECIPES THAT TASTE LIKE DESSERT HEAVEN
From greatist.com
CHOCOLATE SEMIFREDDO | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12Calories 211 per serving
ESPRESSO CHOCOLATE SEMIFREDDO - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
SEMIFREDDO RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT IS SEMIFREDDO? | ALLRECIPES
From allrecipes.com
GUSTO TV - CHOCOLATE SEMI FREDDO
From gustotv.com
CHOCOLATE SEMI FREDDO WITH STRAWBERRY SAUCE
From savourontario.milk.org
CHOCOLATE SEMIFREDDO | COOK'S ILLUSTRATED
From cooksillustrated.com
MINTED MILK CHOCOLATE SEMIFREDDO | BAKE WITH ANNA OLSON
From bakewithannaolson.com
RASPBERRY-CHOCOLATE SEMIFREDDO - NEW ENGLAND TODAY
From newengland.com
SEMIFREDDO RECIPE (CHOCOLATE) | KITCHN
From thekitchn.com
HOW TO MAKE GIADA DE LAURENTIIS’ CHOCOLATE-HAZELNUT …
From sheknows.com
CHOCOLATE SEMIFREDDO - THE GLOBE AND MAIL
From theglobeandmail.com
ESPRESSO-CHOCOLATE SEMIFREDDO RECIPE - WOLFGANG PUCK | FOOD
From foodandwine.com
CHOCOLATE SEMIFREDDO RECIPE - PUREWOW
From purewow.com
CHOCOLATE SEMIFREDDO | FOOD TO LOVE
From foodtolove.co.nz
RACHEL RODDY’S RECIPE FOR CHOCOLATE-COATED COFFEE SEMIFREDDO
From theguardian.com
DOUBLE CHOCOLATE SEMIFREDDO | CANADIAN LIVING
From canadianliving.com
BEST MILK CHOCOLATE SEMIFREDDO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE SEMIFREDDO | TASTE
From tastecooking.com
HOW TO MAKE CHOCOLATE SEMIFREDDO QUICKLY AND EASILY
From myhumblehomeandgarden.com
CHOCOLATE SEMIFREDDO MADE WITH FRUCTOSE - LAVENDER AND LIME
From tandysinclair.com
SEMIFREDDO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MINTED MILK CHOCOLATE SEMIFREDDO - FOOD NETWORK
From foodnetwork.ca
CHOCOLATE SEMIFREDDO | JAMIE OLIVER - YOUTUBE
From youtube.com
WHAT'S SEMIFREDDO? THE ITALIAN DESSERT YOU NEED TO KNOW
From giadzy.com
ALMOND, RASPBERRY & WHITE CHOCOLATE SEMIFREDDO | CANADIAN LIVING
From canadianliving.com
You'll also love