Chocolate hazelnut semifreddo

Total Time
7 min
7 min
0 min
Semifreddo is Italian for half-cold, which perfectly describes the texture of this temptingly creamy, partially frozen dessert. In this no-cook version, we’ve simplified the method by using a chocolate pudding mix in lieu of making a custard on the stovetop like in a traditional preparation. We recommend letting it stand at room temperature for about 20 minutes before slicing, or until the edges become creamy and soft, while the center remains nicely semi-frozen. Hazelnuts are used here but any type of nut would work well. As an alternative try almonds, pecans, walnuts or macadamia nuts if you have them on hand.


Fat-free sugar-free instant chocolate pudding and pie filling mix

6 oz

Unsweetened cocoa powder

¼ cup(s), preferably Dutch-process

1% low fat milk

3 cup(s)

Fat free whipped topping

2½ cup(s), thawed

Shelled hazelnuts

½ cup(s), 1/2 cup, toasted, skinned, and chopped

Bittersweet chocolate

1 oz, finely chopped

Chocolate syrup

½ cup(s)


  1. Line a 5 x 9-inch loaf pan with plastic wrap, allowing the excess foil to extend over the ends of the pan by 5 inches.
  2. Whisk together the chocolate pudding and cocoa in a large bowl. Add the milk and whisk until thoroughly blended, about 2 minutes; let stand 5 minutes. Fold in the whipped topping, hazelnuts, and bittersweet chocolate until blended. Scrape the mixture into the prepared pan, smoothing the top. Wrap the pan in heavy foil and freeze until firm, at least 6 hours or up to 4 days.
  3. Let the semifreddo soften at room temperature about 20 minutes. Remove the foil and invert the loaf pan onto a cutting board. Remove the pan and plastic wrap. With a long, serrated knife, cut the loaf into 16 (1/2-inch) slices. Place the slices on plates and drizzle evenly with the chocolate syrup. Yields 1/16 of cake and 1/2 tablespoon syrup per serving.