Mint Semifreddo with Chocolate

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If you are obsessed with cramming fresh mint flavor, you won’t stand up to this mint semifreddo with chocolate. Semifreddo means “half-cold” in Italian, and the best way we can describe this dessert is to say that it’s like a softly frozen mousse. You can pour the semifreddo into the serving cups or decorate them with a leaves of meant and grated chocolate or serve in ordinary glasses.


  • 40 g fresh mint leaves
  • ½ cup 35% heavy cream
  • 3 large eggs
  • ½ cup sugar
  • ½ bitter (70% cocoa) chocolate
  • 1 tbsp mint liquor
  • ½ tsp lemon juice
  • Sea ​​salt


  1. Put aside 6-8 mint leaves for decoration.
  2. Cut the remaining leaves into large pieces or tier them with your hands. Put mint into into a saucepan and pour 1/3 cup of heavy cream. Bring the mixture to a boil, then immediately remove from heat. Cover with the lid and put aside for 1 hour, then drain the mixture through a sieve. Grate mint through a sieve and add to heavy cream. Cool for15-20 minutes. Beat up the creamy mixture until a thick foam, cool it.
  3. In a bowl, combine 3 egg yolks, 3 tablespoons of sugar and salt. Beat the mixture with a whisk, warm it on a steam bath until smooth for 5-7 minutes.
  4. In a separate bowl, combine egg whites, 5 tablespoons of sugar, lemon juice and salt. Whipe the mixture with a whisk, warm it on a steam bath until the sugar is completely dissolved for 3-4 minutes. Remove from heat and beat with a mixer until a thick foam.
  5. With a silicone spatula, gently combine whipped yolks and whites, add heavy cream. To make the mixture greener, you can add 1-2 drops of food color. Put the mixture to a container and freeze for at least 3 hours.
  6. Before serving the dessert, break the chocolate into pieces, melt on a steam bath, add the remaining cream and mint liqueur, mix thoroughly. Remove from heat, cool slightly. Dip mint leaves into melted chocolate, then put them on a silicone rug and allow the chocolate to harden. Serve with warm sauce and decorate with chocolate mint.