Chocolate Espresso Semifreddo with Walnuts & Coconut
Dessert

Chocolate Espresso Semifreddo

with Walnuts & Coconut

15 MIN
$20.99 8 Servings
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From the Test Kitchen

Semifreddo (Italian for "half frozen") is prized for its unique texture, which is a cross between ice cream and mousse. We're making ours with rich whipped cream, a duo of espresso and coconut pastry creams, and crunchy walnuts—frozen in a traditional loaf pan until cold and firm, then inverted and topped with melted chocolate and coconut chips.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chocolate Espresso Semifreddo with Walnuts & Coconut
Title
  • ½ cup Espresso Pastry Cream
  • ¾ cup Coconut Pastry Cream
  • ¾ cup Cream
  • ¼ cup Powdered Sugar
  • ½ cup Roasted Walnuts
  • 2 oz Semi-Sweet Chocolate Chips
  • 1 oz Sweetened Toasted Coconut Chips
step-by-step
instructions
Chop the walnuts & whip the cream
1 Chop the walnuts & whip the cream

Roughly chop the walnuts. In a medium bowl (or the bowl of stand mixer), combine the sugar and cream (shaking the packet before opening). Whisk constantly, 2 to 3 minutes (if using stand mixer, beat on high about 2 minutes), or until stiff peaks form.

Mix the filling
2 Mix the filling

Place the espresso pastry cream and coconut pastry cream in a large bowl. Whisk to thoroughly combine. Transfer half the whipped cream to the bowl of pastry creams. Carefully fold to combine. Add the remaining whipped cream and chopped walnuts. Using as few strokes as possible, fold until just combined.

Assemble the semifreddo & serve your dish
3 Assemble the semifreddo & serve your dish

Line a loaf pan with plastic wrap, leaving a 2-inch border hanging over the sides. Transfer the filling to the pan and spread in an even layer. Cover with the plastic wrap and freeze at least 3 hours, or until set.

Melt the chocolate & serve your dish
4 Melt the chocolate & serve your dish

When ready to serve, in a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between batches, until melted and combined. Invert the semifreddo onto a serving dish and discard the plastic wrap. Drizzle with the melted chocolate and top with the coconut chips. Slice into equal-sized pieces. Enjoy!

Tips from Home Chefs

Chop the walnuts & whip the cream
1 Chop the walnuts & whip the cream

Roughly chop the walnuts. In a medium bowl (or the bowl of stand mixer), combine the sugar and cream (shaking the packet before opening). Whisk constantly, 2 to 3 minutes (if using stand mixer, beat on high about 2 minutes), or until stiff peaks form.

2 Mix the filling

Place the espresso pastry cream and coconut pastry cream in a large bowl. Whisk to thoroughly combine. Transfer half the whipped cream to the bowl of pastry creams. Carefully fold to combine. Add the remaining whipped cream and chopped walnuts. Using as few strokes as possible, fold until just combined.

Mix the filling
Assemble the semifreddo & serve your dish
3 Assemble the semifreddo & serve your dish

Line a loaf pan with plastic wrap, leaving a 2-inch border hanging over the sides. Transfer the filling to the pan and spread in an even layer. Cover with the plastic wrap and freeze at least 3 hours, or until set.

4 Melt the chocolate & serve your dish

When ready to serve, in a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between batches, until melted and combined. Invert the semifreddo onto a serving dish and discard the plastic wrap. Drizzle with the melted chocolate and top with the coconut chips. Slice into equal-sized pieces. Enjoy!

Melt the chocolate & serve your dish
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