For an even more intense coffee flavor, use a high-quality espresso powder instead of instant coffee granules. If you don't have coffee liqueur, you can substitute it with an equal amount of strong brewed coffee or espresso. Make sure your heavy cream is very cold for optimal whipping. Chill your bowl and whisk attachment in the freezer for 15 minutes before whipping. For a decorative touch, pipe the semifreddo into elegant glasses or use a melon baller to create small scoops. Semifreddo can be stored in the freezer for up to a week. Cover it well to prevent freezer burn.
Mocha Semifreddo
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PREP TIME10 mins
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COOK TIME4 mins
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TOTAL TIME8 hrs 18 mins
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SERVING2 People
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VIEWS27
Indulge in this effortlessly elegant frozen dessert, a harmonious blend of coffee and chocolate. This simplified semifreddo recipe delivers a luxuriously creamy, no-churn ice cream experience, perfect for a sophisticated summer treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol227 mg
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Fiber1 g
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Protein7 g
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Saturated Fat9 g
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Sodium83 mg
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Sugar22 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a metal bowl, whisk together the eggs, sugar, coffee liqueur, instant coffee granules, and cocoa powder until well combined. (2 minutes)
02
StepPlace the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water (creating a bain-marie). Continue whisking constantly until the mixture thickens and becomes pale and glossy, about 4-6 minutes. Be diligent with your whisking to prevent the eggs from scrambling.
03
StepRemove the bowl from the heat and let the mixture cool completely. To expedite the cooling process, you can place the bowl in an ice bath. (20 minutes)
04
StepIn a separate, chilled bowl, whip the ice-cold heavy cream and sugar together until stiff peaks form. (3-4 minutes)
05
StepGently fold the cooled egg-coffee mixture into the whipped cream using a spatula until just combined. Avoid overmixing to maintain the airy texture. (2 minutes)
06
StepTransfer the mixture to individual serving cups or a loaf pan lined with plastic wrap. Cover the cups or pan with plastic wrap, pressing it gently against the surface to prevent ice crystals from forming. (5 minutes)
07
StepFreeze until firm, ideally overnight or for at least 8 hours. (480 minutes)
08
StepBefore serving, let the semifreddo sit at room temperature for a few minutes to soften slightly. Garnish with a dollop of whipped cream and a dusting of cocoa powder. (5 minutes)
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Caden Swift
Jun 23, 2025Freezing it overnight is key! I tried to rush it and it wasn't firm enough. Patience is a virtue with this recipe!
Kenyon Gislason
Jun 6, 2025This recipe is a lifesaver! I've always wanted to make semifreddo but was intimidated by the traditional method. This version is so much easier and the results are fantastic!
Kariane Huel
Jun 5, 2025The mocha flavor is perfectly balanced, not too sweet and with a lovely coffee kick. My guests were so impressed!
Mozelle Kirlin
May 8, 2025I added a pinch of sea salt to the mixture and it really enhanced the flavors. Highly recommend!
Porter Tillman
May 4, 2025Simple, elegant, and delicious. What more could you ask for?