Chocolate and Coffee Semifredo

Don’t eat this dish late at night; the caffeine will keep you up!

Serves: 2Hands-on: 35 minutesTotal: 8 hours 35 minutesDifficulty: Easy

Serves: 2


  • 1⁄2 cup heavy cream
  • 2 tsp. cold brewed coffee
  • 1⁄2 cup granulated sugar
  • 2 tsp. light corn syrup
  • 3 Tbsp. water
  • 3 large egg whites
  • 1⁄2 tsp. Kosher salt
  • 3 oz. bittersweet chocolate, melted and cooled to room temperature
  • 1 Tbsp. sweet butter, melted
  • 1 Tbsp. finely ground coffee


  • Whip the cream with the brewed coffee until soft peaks form. Chill in the refrigerator.
  • Place the sugar and corn syrup in a small saucepan and slowly add the water. Cook over medium-high heat until the sugar has dissolved. Stop stirring and cook until the mixture reaches 240°F.
  • Whip the egg whites until stiff peaks form. Add the salt and pour the corn syrup mixture into the bowl. Whip for about 5 minutes, until it reaches room temperature.
  • Fold in the chocolate, butter, ground coffee, and the chilled whipped cream. Pour into two 6-ounce ramekins and freeze overnight.