• 1 lb (454 g) semi-sweet chocolate, chopped
  • 1 cup (250 mL) 35% whipping cream
  • 1/4 cup (60 mL) butter
  • 4 egg yolks
  • 2/3 cup (150 mL) icing sugar
  • 6 tbsp (90 mL) dark rum or Irish cream liqueur
  • Whipped cream (optional)

Strawberry Sauce:

  • 1 lb (454 g) frozen strawberries
  • 3 tbsp (4g) granulated sugar
  • 1 tbsp (15 mL) water
  • 2 tsp (10 mL) lemon juice

Chocolate Semi Freddo with Strawberry Sauce

A rectangular metal baking pan with chocolate semi freddo with strawberry sauce sitting on a marble slab


  • In a saucepan, combine strawberries, sugar, water, and lemon juice over medium heat. Bring to a simmer and cook for about 8 minutes or until strawberries start to break down and soften. Remove from heat and mash slightly with potato masher. Let cool
  • Place chocolate in a bowl set over saucepan with barely simmering water to melt. Whisk in cream and butter until smooth and glossy. Remove from heat. Whisk in egg yolks, one at a time, stirring well after each addition. Whisk in icing sugar and rum until well combined. Pour chocolate mixture into non-stick 8x4 inch (1.5L) pan and drop pan to even out and remove air bubbles. Cover with plastic wrap and freeze for at least 6 hours or overnight, or until firm.
  • Remove plastic wrap from top of loaf and turn out onto serving platter. Slice or alternatively, leave in pan and scoop into bowl. Serve with strawberry sauce and whipped cream, if desired..

Tip: Semi Freddo can be frozen for up to 2 weeks.


Calories 270
Protein 2 g
Carbohydrates 28 g
Fat 18 g
Fibre 2 g
Sodium 30 mg
Calcium 30 mg

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