Chocolate and Muscovado Semifreddo

Time Span: 
30 Minutes + Freezing Time


  • 200g good-quality plain chocolate (70% cocoa solids)
  • 4 eggs, separated
  • 4 tbsp caster sugar
  • 200ml double cream
  • 200ml Greek yogurt
  • 2 tbsp dark rum
  • 25g cooked meringues, crushed
  • 40g light muscovado sugar
Instructions:1. Put the chocolate in a large bowl over a pan of simmering water. Once melted, stir until smooth. Cool.
2. Whisk the egg yolks and half the caster sugar with an electric whisk until pale and creamy. In a large clean bowl, whisk the egg whites until firm. Gradually whisk in the remaining caster sugar until stiff.
3. Whisk the cream until softly peaking, then fold in the yogurt. Stir the egg yolk mixture into the cooled, melted chocolate. Stir in the rum, then fold in the cream mixture. Finally, fold in the egg white mixture.
4. Spoon half of the chocolate mixture into a medium freezer-proof container and scatter with the meringues and muscovado sugar. Spoon over the remaining chocolate mixture and freeze for 4-5 hours, until semi-frozen. Serve scoops in chilled dessert glasses, decorated with fresh flowers, if you like.
Note: this recipe contains raw egg.

8-10 Person

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