Coffee Dark Chocolate Swirl Semifreddo Recipe

150 g eggs
40 g egg yolks
500 g heavy cream
200 g granulated sugar
5 g coffee extract
½ jar Akaka Falls Farm Coffee Dark Chocolate Butter


  1. Place a small saucepan with a few inches deep of water over medium-low heat.
  2. In a heat-proof bowl, combine eggs, yolks, sugar, and extract; place over the saucepan of
    simmering water. Beat with a hand mixer for 8 minutes until thickened; set aside.
  3. Meanwhile, whip cold cream just to soft peaks.
  4. Fold whipped cream in thirds into slightly cooled egg mixture, sacrificing the first third.
  5. Pour half of the mixture into a loaf pan or 2-liter container. Drop spoonfuls of the Coffee Dark Chocolate Butter throughout; swirl gently. Pour the rest of the mixture on top, and swirl in the rest of the chocolate butter.
  6. Cover with plastic and freeze for 6 hours or overnight before scooping with a hot ice cream scoop.

Natasha is one of our staff who loves to cook and bake, always sharing with friends and family. She assists in our kitchen and anywhere else she is needed. We are pleased and proud that she was accepted and is currently attending The Auguste Escoffier School of Culinary Arts. She shares wonderful recipes with us using our preserves. We are eagerly awaiting her next culinary creation. Please visit her page.

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