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Creamy, rich and indulgent this Chocolate Dulce de Leche Semifreddo will have you swooning! Lighter than ice cream but just as easy to make!
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5 from 6 votes

Chocolate and Dulce De Leche Semifreddo

Creamy, rich and indulgent this Chocolate Dulce de Leche Semifreddo will have you swooning! Lighter than ice cream but just as easy to make!
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 6
Calories: 405kcal

Ingredients

  • 3 egg whites
  • ¾ cup sugar
  • pinch of salt
  • 5 oz. chopped bittersweet chocolate plus 1 - 2 oz. extra for garnish
  • 3 Tbsp. unsalted butter
  • ¾ cup plus 2 Tbsp. heavy whipping cream
  • ½ cup dulce de leche
  • 1 ½ Tbsp. dark rum

Instructions

  • Combine the egg whites, sugar and salt in a metal bowl over a pan of water (don't let the water touch the bottom of the bowl) or in the top of a double boiler. Attach a candy thermometer to the side of the pan and cook over medium heat, whisking constantly, until the mixture reaches 140 degrees.
  • Transfer mixture to the bowl of a mixer and with the whisk attachment, beat on high speed for 20 - 25 minutes until the meringue is cool.
  • While the meringue is cooling, combine the chocolate and the butter in a metal bowl set over the same pan of water (or in the top of a double boiler) and cook over medium heat until the chocolate and butter are completely melted and smooth. Remove from the heat and stir in the dulce de leche. Set aside.
  • In another bowl, combine the whipping cream and the rum and whip the cream until soft peaks form. Cover and refrigerate until needed.
  • If serving as a sliced dessert, line a 9 x 5 inch loaf pan with plastic wrap and set aside.
  • Pour the chocolate mixture into a large bowl and stir in the dulce de leche. Fold in the whipped cream. Then fold in ¼ of the meringue mixture and then fold in the remainder of the meringue. If some meringue streaks remain, that is ok! Scrape the semifreddo into the prepared loaf pan or into a plastic container. Cover and freeze overnight.
  • To serve, remove the plastic and, if using the loaf pan, invert the loaf pan on a platter and peel away the plastic wrap and slice into ½ inch thick slices. If using a plastic container, use an ice cream scoop to scoop portions into dessert cups or glasses. Garnish each with chocolate shavings if desired.

Notes

Adapted from The Essential New York Times Cookbook. Traditionally, this is made in a loaf pan and served as a slice. You can serve it that way or place the semifreddo in a container and serve as you would ice cream or you can pour it into your serving dishes and freeze them!

Nutrition

Calories: 405kcal | Carbohydrates: 38g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 58mg | Sodium: 39mg | Potassium: 180mg | Fiber: 1g | Sugar: 33g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.5mg