Gordon Ramsay Chocolate Semifreddo Recipe

Gordon Ramsay Chocolate Semifreddo is the ultimate sophisticated dessert for chocolate lovers. “Semifreddo” translates from Italian as “half-cold” or “half-frozen,” describing its unique texture—lighter than ice cream, yet richer than a mousse. Unlike ice cream, it does not require an ice cream machine; it relies on the aeration of eggs and whipped cream to create its velvety, frozen structure. Ramsay’s version typically incorporates pistachios or hazelnuts for crunch and is often served with a warm chocolate sauce or fresh berries. It is a show-stopping finish to a dinner party that can be made days in advance, removing any stress from the host.

Try More Recipes:

• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
• Gordon Ramsay Apple Crumble Recipe
• Gordon Ramsay Scrambled Eggs With Salmon

Why You Will Love This Chocolate Semifreddo Recipe:

• No Machine Needed: You get a smooth, frozen dessert without needing an expensive ice cream maker. The texture comes from careful whisking, not churning.
• Velvety Texture: Because it isn’t frozen as hard as traditional ice cream, it melts luxuriously on the tongue the moment you eat it.
• Rich Flavor: Using high-quality dark chocolate (70% cocoa) ensures a deep, intense chocolate hit that isn’t overly sweet.
• Make-Ahead: This is a freezer dessert, meaning you can prepare it up to a week before your event.
• Customizable Crunch: The addition of roasted nuts (pistachios or hazelnuts) adds a necessary textural contrast to the smooth cream.

Gordon Ramsay Chocolate Semifreddo Ingredients

• 3.5 oz (100g) dark chocolate (minimum 70% cocoa solids), chopped
• 4 large eggs (freshness is key as they are gently cooked)
• 1/4 cup (50g) caster sugar (superfine sugar)
• 1 ¾ cups (400ml) heavy cream (double cream), chilled
• 1/2 cup (60g) pistachios or hazelnuts, shelled and lightly toasted
• 1 tsp vanilla extract
• Pinch of sea salt
• Cocoa powder (for dusting)

How To Make Gordon Ramsay Chocolate Semifreddo

1. Prep the Tin: Line a 1-liter loaf tin (or terrine mold) with two layers of plastic wrap (cling film). Leave plenty of overhang on the sides to help lift the semifreddo out later.
2. Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water (bain-marie). Ensure the bottom of the bowl does not touch the water. Stir occasionally until melted and smooth. Remove from heat and let it cool slightly (it should be warm, not hot).
3. Whisk Eggs and Sugar: In a separate heatproof bowl, combine the eggs and sugar. Place this bowl over the simmering water. Whisk continuously with an electric hand mixer or balloon whisk for 6 to 8 minutes. The mixture should double in volume, become pale, and reach the “ribbon stage” (where the mixture leaves a trail when the whisk is lifted). Remove from heat and continue whisking for 2 minutes until cool.
4. Whip the Cream: In a third bowl, whip the cold heavy cream and vanilla extract until it holds soft peaks. Do not over-whip it to stiff peaks, or it will be difficult to fold.
5. Fold Together: Gently fold the melted chocolate into the egg mixture using a spatula. Be careful not to knock out the air bubbles.
6. Add Cream and Nuts: Gently fold the whipped cream into the chocolate-egg base in two batches. Finally, fold in the toasted nuts. The mixture should be uniform in color.
7. Freeze: Pour the mixture into the lined loaf tin. Smooth the top. Cover loosely with the overhanging plastic wrap. Freeze for at least 6 hours, preferably overnight.
8. Serve: Remove the semifreddo from the freezer 10 to 15 minutes before serving. This softens it to the perfect slicing consistency. Invert the tin onto a serving platter, peel off the plastic wrap, and dust generously with cocoa powder. Slice with a knife dipped in hot water.

Freezing time: 6 hours

Recipe Tips

• The “Ribbon Stage”: Whisking the eggs and sugar over heat (sabayon) is the most critical step. It cooks the eggs safely and creates the stable air bubbles that keep the dessert light.
• Chocolate Temperature: If the chocolate is too hot when you add it to the eggs, it might cook them. If it’s too cold, it will seize and become grainy. It should be tepid/body temperature.
• Soft Peaks Only: When whipping the cream, stop at soft peaks. If the cream is too stiff, the semifreddo will taste fatty and buttery rather than light and moussey.
• Quality Matters: With so few ingredients, there is nowhere to hide. Use the best chocolate and freshest eggs you can find.

What To Serve With Chocolate Semifreddo?

While delicious on its own Chocolate Semifreddo pairs beautifully with tart fruits to cut the richness. Serve slices with Raspberry Coulis, fresh Strawberries, or poached Pears. For an indulgent touch, pour warm Salted Caramel Sauce over the slice just before serving.

How To Store Leftovers Chocolate Semifreddo?

• Freeze: This is a frozen dessert, so it must be stored in the freezer. Wrap any leftovers tightly in plastic wrap and foil to prevent freezer burn. It will keep for up to 2 weeks. Do not refreeze if it has fully melted.

How To Reheat (Soften) Leftovers Chocolate Semifreddo?

• Room Temperature: Never heat a semifreddo. Simply leave the slice on a plate at room temperature for 5 to 10 minutes before eating. It is meant to be eaten semi-frozen.

FAQs

More Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay’s Leek and Potato Soup Recipe

Chocolate Semifreddo Nutrition Facts

Serving Size: 1 slice (approx. 1/8th of loaf)

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 140mg
• Sodium: 40mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 6g

Gordon Ramsay Chocolate Semifreddo Recipe

Recipe by Sophie LaneCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking timeminutes

Calories

380

kcal

Gordon Ramsay Chocolate Semifreddo is the ultimate sophisticated dessert for chocolate lovers. “Semifreddo” translates from Italian as “half-cold” or “half-frozen,” describing its unique texture—lighter than ice cream, yet richer than a mousse. Unlike ice cream, it does not require an ice cream machine; it relies on the aeration of eggs and whipped cream to create its velvety, frozen structure. Ramsay’s version typically incorporates pistachios or hazelnuts for crunch and is often served with a warm chocolate sauce or fresh berries. It is a show-stopping finish to a dinner party that can be made days in advance, removing any stress from the host.

Ingredients

• 3.5 oz (100g) dark chocolate (minimum 70% cocoa solids), chopped

• 4 large eggs (freshness is key as they are gently cooked)

• 1/4 cup (50g) caster sugar (superfine sugar)

• 1 ¾ cups (400ml) heavy cream (double cream), chilled

• 1/2 cup (60g) pistachios or hazelnuts, shelled and lightly toasted

• 1 tsp vanilla extract

• Pinch of sea salt

• Cocoa powder (for dusting)

Directions

• Prep the Tin: Line a 1-liter loaf tin (or terrine mold) with two layers of plastic wrap (cling film). Leave plenty of overhang on the sides to help lift the semifreddo out later.
• Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water (bain-marie). Ensure the bottom of the bowl does not touch the water. Stir occasionally until melted and smooth. Remove from heat and let it cool slightly (it should be warm, not hot).
• Whisk Eggs and Sugar: In a separate heatproof bowl, combine the eggs and sugar. Place this bowl over the simmering water. Whisk continuously with an electric hand mixer or balloon whisk for 6 to 8 minutes. The mixture should double in volume, become pale, and reach the “ribbon stage” (where the mixture leaves a trail when the whisk is lifted). Remove from heat and continue whisking for 2 minutes until cool.
• Whip the Cream: In a third bowl, whip the cold heavy cream and vanilla extract until it holds soft peaks. Do not over-whip it to stiff peaks, or it will be difficult to fold.
• Fold Together: Gently fold the melted chocolate into the egg mixture using a spatula. Be careful not to knock out the air bubbles.
• Add Cream and Nuts: Gently fold the whipped cream into the chocolate-egg base in two batches. Finally, fold in the toasted nuts. The mixture should be uniform in color.
• Freeze: Pour the mixture into the lined loaf tin. Smooth the top. Cover loosely with the overhanging plastic wrap. Freeze for at least 6 hours, preferably overnight.
• Serve: Remove the semifreddo from the freezer 10 to 15 minutes before serving. This softens it to the perfect slicing consistency. Invert the tin onto a serving platter, peel off the plastic wrap, and dust generously with cocoa powder. Slice with a knife dipped in hot water.

Notes

• The “Ribbon Stage”: Whisking the eggs and sugar over heat (sabayon) is the most critical step. It cooks the eggs safely and creates the stable air bubbles that keep the dessert light.
  Chocolate Temperature: If the chocolate is too hot when you add it to the eggs, it might cook them. If it’s too cold, it will seize and become grainy. It should be tepid/body temperature.
  Soft Peaks Only: When whipping the cream, stop at soft peaks. If the cream is too stiff, the semifreddo will taste fatty and buttery rather than light and moussey.
  Quality Matters: With so few ingredients, there is nowhere to hide. Use the best chocolate and freshest eggs you can find.