Semifreddo alla Cioccolata

Frozen Chocolate Dessert

Preparation info
  • Makes


    Appears in

    By Nick Malgieri

    Published 1990

    • About

    This is the most suave and velvety of all chocolate desserts, in my opinion. Use a fine-quality chocolate for best results.


    • cups heavy whipping cream
    • 2 tablespoons white rum
    • 8 oun


    Combine the cream and rum and whip until it begins to hold its shape but is still soft and smooth. Set aside in the refrigerator.

    Bring a small pan of water to a boil and turn off the heat. Combine the chocolate and butter in a heat-proof bowl and place over the pan of water. Stir occasionally to melt the chocolate and butter. After the mixture is melted and smooth, remove the bowl from