Chocolate Semifreddo with Blackberry Sauce
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Chocolate Semifreddo with Blackberry Sauce

By 

Emily Alben of Almond Milk Maiden

entertaining
About This Recipe

Fudgsicle-like and perfectly date-sweetened, this semifreddo is a late-summer dream. Rich and velvety with Spring & Mulberry chocolate, it’s finished with a tart blackberry sauce that makes each slice as stunning as it is indulgent. Perfect for an al fresco dinner party or a picnic (if you’ve got a cooler handy!).

This Recipe Features
Essence Variety
Essence Variety

Chocolate Semifreddo with Blackberry Sauce

By 

Emily Alben of Almond Milk Maiden

entertaining
About This Recipe

Fudgsicle-like and perfectly date-sweetened, this semifreddo is a late-summer dream. Rich and velvety with Spring & Mulberry chocolate, it’s finished with a tart blackberry sauce that makes each slice as stunning as it is indulgent. Perfect for an al fresco dinner party or a picnic (if you’ve got a cooler handy!).

Ingredients
Serving Size: Serves 8–10
4

Spring & Mulberry Dark Chocolate Bars (3 Pure Dark, plus 1 Essence Bar of your choice), divided
¾

cup date sugar, packed
5

eggs (3 whole + 2 yolks)
1¾

cup heavy cream

1

teaspoon salt
2–3

teaspoons vanilla paste or extract
1

tablespoon date sugar or date syrup
8 oz

fresh blackberries (or other berries)

Splash of water

Squeeze of lemon juice

Pinch of salt
Directions
  1. Prepare the semifreddo. Line pan. Line a loaf pan with plastic wrap, leaving extra overhang on the sides.
  2. Whisk eggs. In a heatproof bowl over simmering water, whisk date sugar, 3 whole eggs, and 2 yolks for 6–8 minutes, until pale, thick, and doubled in volume. Remove from heat and cool slightly.
  3. Melt chocolate. In another bowl set over simmering water, melt 3 Pure Dark Bars (about 180 g). Cool slightly.
  4. Whip cream. In a large bowl, whip heavy cream, salt, and vanilla paste to medium peaks.
  5. Combine. Fold melted chocolate into egg mixture until smooth, then gently fold in whipped cream until mousse-like.
  6. Layer. Break the remaining Essence Bar into pieces and scatter on the bottom of the lined loaf pan. Pour semifreddo mixture over top, smoothing evenly. Cover with plastic wrap and freeze at least 8 hours or overnight.
  7. Make the blackberry sauce. Blend blackberries with a splash of water until smooth. Strain out seeds. Stir in date sugar or syrup, lemon juice, and salt to taste. Chill until ready to serve (sauce will thicken slightly).
  8. Serve. To unmold, lift semifreddo from pan and unwrap. Invert onto a serving plate, exposing the chocolate mosaic base. Slice thickly and drizzle with blackberry sauce. Garnish with extra berries.

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