Chocolate semifreddo

Total Time
5 min
5 min
0 min
Semifreddo means “half-cold” and refers to mousse-like desserts that have bits of chocolate, crumbled cookies, chopped nuts, or fruit folded in, then frozen. These airy concoctions never freeze hard which makes their texture especially pleasing to the palate. Some semifreddos are refrigerated—not frozen—like our silky smooth, no-cook version, which is made with sweetened whipped ricotta cheese. To melt the chocolate chips, microwave in a small microwavable bowl on High, 20 to 25 seconds, stirring at 10-second intervals, until melted and smooth. Or, to melt on the stove, place the chocolate in the top of a double-boiler set over barely simmering water. Stir until melted and smooth, 1 to 2 minutes.


Fat free ricotta cheese

1 cup(s)

Powdered sugar (confectioner's)

4 tsp

Vanilla extract

½ tsp

Semisweet chocolate

2 Tbsp, chips, melted

Fat free whipped topping

¼ cup(s), nondairy


  1. Puree the ricotta cheese, confectioners’ sugar, and vanilla in a food processor. Scrape into a medium bowl. Stir in the melted chocolate until well mixed. With a rubber spatula, gently fold in the whipping topping until blended. Cover and refrigerate until well chilled, at least 1 hour. Spoon into goblets or dessert dishes to serve. Yields generous 1/2 cup per serving.