Chocolate Semifreddo and a Winner

If you have been with me for years and years 

you will remember that we went to visit 

my husband's cousin in Bologna, Italy.  

My daughter had just finished culinary art 

school and she came with us.  His adorable 

cousin set up an opportunity to have two 

beautiful ladies, one a countess, teach us 

some cooking classes in her home. 

(Me, Victoria, Kirk's cousin Tonya, Antonella and my daughter Amanda)

We began the adventure by going shopping 

at the small local stores with them and then 

on to cooking.  For dessert they taught us 

a semi-freddo, which is a creamy half frozen 

dessert, almost like a frozen mousse. 

Click here to see that post. 

I started that post by saying Bologna is known as 

"The Fat One" because foods from Bologna are 

rich, and semifreddo certainly qualifies for that.

I hadn't made it again until we recently 

went to a restaurant and ordered it for dessert.  Each bite was so creamy and delicious that I decided I hadto go home and make some.  

At the restaurant they offered a slice of white 

chocolate semifreddo and a slice of chocolate 

semifreddo.  I decided to make just a chocolate 

and to serve it in individual dishes rather than 

a traditional loaf pan since I didn't have one 

here in Cabo.

I found a fabulous recipe from Family Style Food

and we have made it three times now!  

(Covid pounds!!!)

I made a few slight changes to her 

recipe for ease and considering what 

ingredients I had.  I also divided it into 

6 individual dishes instead of 4.   This is the most 

luxuriant dessert ever and not difficult even 

though there are a few steps.  It also lasts well 

in the freezer so you can take one out later and 

indulge again and again.

Chocolate Semifreddo Recipe

Crumble one and a half Oreo cookies per small 

serving dish and divide into six dishes. 

2 T. plus 1/4 C. sugar

1/4 C. water

1 C. semi-sweet chocolate chips

1 T. cocoa powder (sifted)

4 egg yolks

1 C. whipping cream

3/4 C. mascarpone cheese

Place the 2 T. sugar and 1/4 C. water into a small 

saucepan and heat until the sugar has dissolved.  

Remove from heat and stir in the chocolate chips 

and cocoa powder.  Stir until smooth.  

Remove the melted chocolate to a large bowl 

and allow it to cool for about ten minutes.  

Place the egg yolks in a mixing bowl with the 

remaining 1/4 C. sugar and beat with the whisk 

about 5 minutes until it becomes light and forms 

a ribbon.  

Fold the egg mix into the chocolate until well blended.  

Wash and dry the mixer bowl and whisk and 

then add the whipping cream and mascarpone cheese 

and beat until soft peaks form.  Gently fold the 

chocolate mixture into the cream until it is 

well blended.  Spoon into your dessert dishes or 

a loaf pan, if you prefer. 

Freeze for at least 4 hours until firm.  Garnish with 

whipped cream and chocolate shavings and a 

little raspberry sauce if desired.  

It should be served semi frozen, so remove it from the 

freezer for a few minutes before you eat it. You can 

unmold it or just eat it straight from the bowl - we 

started to just eat it from the bowl - drawing a line 

through the center so we could share it - haha!  

Amazing - wow your friends and family or just 

yourself with this one.  

Now to the winner of our MacKenzie-Childs giveaway 

Barb from the Sewing and Knitting Loft  

was chosen randomly and 

is the winner of the beautiful tea towel. 

 She told me she doesn't often comment, 

so it was a good thing 

she did this time!  Congratulations!

Oreo Chocolate Silk Poke Cake

Chocolate, chocolate and more chocolate.  

Chocolate is usually my preferred dessert,

and this one I have made several times, 

always with people wanting to take a slice home. 

What makes this cake so amazing is the 

home made  hot fudge sauce that is poured 

into the cake.  You could substitute a jar of 

hot fudge sauce, but that really doesn't taste 

anything like fudge sauce.  This is so easy 

and quick and you probably have everything 

in your pantry.

Oreo  Chocolate Silk Poke Cake

Start by making a 9x13 inch cake.  I love Betty Crocker's 

Triple Chocolate Cake mix.  Mix and bake according to 

directions.  Remove from oven and let cool for 10-15 

minutes.  Meanwhile make the hot fudge sauce.

Quick and Easy Hot Fudge Sauce

1 C. semi-sweet chocolate chips

1/2 C. real butter

1 can sweetened condensed milk

1/4 C. milk

Place the chocolate chips, butter and sweetened 

condensed milk in a microwave safe bowl.  Heat 

for 1 minute, then stir.  Heat for 30 seconds and 

stir again.  If needed, heat for a few more seconds. 

Stir until all of the chips are melted and it is smooth. 

Stir in the milk to thin it down.  

See, so simple, and it keeps well in the fridge, 

but not this time - you are going to use all of 

this yumminess in the cake.  

Now poke holes in the cake with the end of a 

wooden spoon or dowel.  Pour the fudge onto 

the cake, filling up the holes. Reserve a couple 

of tablespoons of the sauce for a garnish.

 Pop it in fridge to 

cool while you are making the topping.

Oreo Chocolate Silk Topping

1 small pkg. instant chocolate pudding mix

1 1/3 C. milk

12 oz Cool Whip, thawed

15 Oreos, crushed

Mix the pudding and milk together.  It will be thick. 

Let it set up for a couple of minute, then fold 

the Cool Whip in until blended.  Finally fold in 

the Oreo crumbs.  

Spread the Chocolate Silk onto the cooled cake,

and top with additional crushed Oreos and a pipe 

little reserved Hot Fudge placed in a pastry bag 

or plastic bag.

Let cool in fridge for several hours 

or overnight.  It is so moist and wonderful, 

you will want to make it again and again. 

We made this for the family, but it is fancy 

enough for company too!

My darling Patisserie tray is from 

Home Goods

my favorite treasure hunting store!

Thanks for visiting today!