Chocolate semifreddo with “pastellaki” crunch

Chocolate semifreddo with “pastellaki” crunch

Recipe by CookingIsLifestyleCourse: Dessert Recipes


Prep time


Cooking time





Pastellaki is a Cypriot version of caramelized nuts. Usually, peanuts are combined with sesame seeds and carob molasses.


  • 1 egg

  • 4 egg yolks

  • 110 g caster sugar

  • 2 tsp vanilla extract

  • 1 or 2 shots of espresso

  • 200 g dark chocolate

  • 400 ml whipping cream

  • 70 g Nutella

  • 200 g dark chocolate

  • 200 ml cream

  • 1 tbs honey

  • Crushed “pastellaki” or caramelized nuts


  • Wet the base and sides of a loaf pan. Cover sides and base with plastic wrap (water helps wrap cling to the pan).
  • Melt chocolate in a double boiler or in the microwave. Set aside to cool slightly.
  • In the bowl of a stand mixer, beat egg, egg yolks and caster sugar until creamy and triple in volume. Transfer mixer bowl on top of a pot with a little simmering water. Don’t let the bowl touch the water. Stir constantly with a whisk until the mixture reaches 65 C.
  • Take the bowl off the heat and add the espresso and vanilla. Fold with your whisk until combined. Add the melted chocolate and mix gently until combined.
  • Whip cream to soft peaks. Add cream to the mixture and fold in until combined.
  • Transfer about 1/2 of the mixture in the loaf pan. Swirl in 1/2 of the Nutella. Top with the remaining mixture and swirl in the remaining Nutella.
  • Cover the loaf pan with the overhanging plastic wrap. Freeze for at least 8 hours.
  • To serve, revert on a platter, pour over some chocolate ganache and sprinkle with the “pastellaki”.