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Creamy Mocha Semifreddo

July 17, 2011

An Italian specialty with a texture of frozen mousse from Abby Dodge in her book “Desserts 4 Today”  (Flavorful Desserts with just Four Ingredients).  A summer favorite and no need to have an ice cream machine.  This is how we have our dessert and coffee all in one cup.

Creamy Mocha Semifreddo


  • 6 oz. Bittersweet or Semi-Sweet Chocolate (chopped)
  • 1/2 C. Granulated Sugar
  • 1 1/2 t. Instant Coffee Granules
  • 1/3 C. Heavy Cream


  1. Have ready 2 Ice Cube Trays
  2. Put the chocolate, sugar, instant coffee and 2 C. Water in a saucepan; cook while stirring over medium heat until chocolate is melted and sugar dissolved (approx. 3 min.)
  3. Add the heavy cream and whisk til blended; set aside to cool completely
  4. Pour into ice cube trays and freeze (approx. 4 hours)
  5. Remove from ice cube trays and put in zip-lock freezer bag
  6. When ready to serve put (up to 14 cubes) in a blender and process for about 30 seconds (repeat as needed)
  7. Serve in chilled cups or bowls
  8. Top with whipped cream, fresh berries or chocolate sauce (Optional)
  9. Shown above with Real Chocolate Jimmies (Optional)

(Serves 4-6)

Recipe from “Desserts 4 Today”  (Flavorful Desserts  with just Four Ingredients) by Abigail Johnson Dodge

Check out or follow her on Twitter @abbydodge

6 Comments leave one →
  1. July 30, 2011 03:57

    This is what I’m looking for!:) Thank’s for posting!!

  2. July 17, 2011 18:35

    I really need to try a semifreddo. They look delicious and I don’t have an ice cream maker. This is just gorgeous.


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