Chocolate semifreddo with “pastellaki” crunch

Pastellaki is a Cypriot version of caramelized nuts. Usually, peanuts are combined with sesame seeds and carob molasses.
4 from 1 vote

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert Recipes
Servings 4 servings
Calories 460 kcal


  • 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”.

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