Chocolate semifreddo with caramelized strawberries



– min

Baking Time

– min



  • 500 g chocolate couverture 55%
  • 250 g butter fresh (cow milk)
  • 5 fresh eggs (separately the yolk from the egg white)
  • 1 tbsp sugar
  • 30 g sugar
  • 60 g water
  • 1 peeled orange (boiled for 2 minutes)

For caramelized strawberry:

  • 1 kg of frozen strawberries
  • 750 g granulated sugar
  • 1 cinnamon stick
  • 2 cloves (carnation sticks)
  • 1 parchment leaf
  • 200 g Red wine
  • 500 g water


  1. Melt the chocolate and butter in a bain marie and then let it cool (if it is hot it will not be homogenized properly with the rest of the ingredients).
  2. Beat the egg yolks with 1 tablespoon of sugar in a bain marie to pasteurize.
  3. Beat the egg whites in a tight meringue.
  4. In a saucepan, boil the water with sugar and the orange skin for 2 minutes.
  5. Pour the syrup into the butter chocolate mixture, stirring with a spatula.
  6. Then do the same with the yolks and with the meringue.
  7. Spread the mixture into a pot of your choice and freeze for about 2 hours.
  8. For caramelized strawberry: pour the sugar in a saucepan and heat it to moderate heat until it melts and becomes somewhat blonde at some point.
  9. Then we pour the red wine and after a minute the water. Allow about 25 minutes to boil until it becomes viscous syrup, and add the strawberries and herbs.
  10. Finally, allow 35 minutes and remove the “foam”.

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