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Photo of Double chocolate semi-freddo by WW

Double chocolate semi-freddo

Total Time
22 min
20 min
2 min
This creamy chocolate pudding has both dark and white chocolate. Double the chocolate, double the fun!


Light evaporated milk

375 ml, chilled

Reduced-fat milk

cup(s), (80ml)

Dark chocolate

75 g, finely chopped

Egg yolk

3 medium

Caster sugar

¼ cup(s), (55g)

Cocoa powder

2 tbs

White chocolate

75 g, finely chopped


  1. Using electric beaters, beat chilled evaporated milk for 2–3 minutes or until light and fluffy.
  2. Meanwhile, place milk in a small saucepan over medium heat and bring to the boil. Stir in dark chocolate until melted and smooth. Remove from heat.
  3. Using electric beaters, beat egg yolks and sugar until thick and creamy. Gradually beat in hot chocolate mixture, then cocoa powder. Fold in whipped evaporated milk and finely chopped white chocolate.
  4. Pour mixture into a 1L (4- cup) capacity 25cm x 11cm (top measurement) loaf tin. Cover with plastic wrap and freeze overnight or until firm. Stand semi-freddo at room temperature for 5 minutes before serving in scoops.


TIP: You can make these chocolate semi-freddos in advance and store in the freezer for up to four days.