Desserts · ALWAYS FREE
Coffee & cocoa semifreddo
A cooked coffee-cocoa yolk custard folds into whipped cream, then freezes overnight into a sliceable dessert.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Line an 8 1/2 by 4 1/2-inch (22 by 11 cm) loaf pan with food-safe wrap, leaving overhang; keep pan cold. Set up a bowl of ice water. Whisk yolks, sugar, cocoa and salt in a saucepan, then gradually whisk in milk and brewed coffee until smooth.
- Cook over low to medium-low heat, stirring constantly and scraping the bottom, until the custard thickens and reaches 170°F (77°C), about 6-10 minutes; do not boil. It must reach at least 160°F (71°C). Transfer to a clean metal bowl, stir in vanilla and set bowl in the ice bath without allowing water inside. Stir frequently for 15-20 minutes, then refrigerate until at or below 40°F (4°C), about 30-60 minutes more.
- Whip cold cream to soft peaks. Fold one third into the fully chilled custard to loosen it, then gently fold in the rest until evenly colored. Scrape the entire mixture into the lined loaf pan, smooth and cover. Freeze at 0°F (-18°C) or below for at least 12 hours until firm; timing varies by freezer and pan depth.
- Lift or turn the loaf onto a chilled plate and remove all wrap. Let stand about 5-10 minutes only until sliceable, then cut eight equal slices with a warm dry knife. Serve promptly and return unused portions to the freezer. Keep tightly wrapped and frozen, preferably use within 2 weeks for texture, and do not thaw and refreeze the whole loaf repeatedly.
Estimated nutrition
Per serving · 1 of 8- Calories
- 211 kcal
- Protein
- 3.3 g
- Total carbohydrate
- 13 g
- Total fat
- 16.8 g
- Total sugars
- 11.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Entire frozen loaf cut into eight equal portions. Contains milk and egg; check cocoa and vanilla labels and cross-contact for gluten-free suitability. No chocolate topping, biscuits or serving cream included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Coffee & cocoa semifreddo: raw egg yolks without whites; granulated sugar; whole milk; strong brewed coffee; unsweetened cocoa powder; cold heavy whipping cream; vanilla extract; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Coffee & cocoa semifreddo: raw egg yolks without whites; granulated sugar; whole milk; strong brewed coffee; unsweetened cocoa powder; cold heavy whipping cream; vanilla extract; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
