Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, May 31, 2012

Black Walnut Semifreddo with Warm Fudge Sauce

Semifreddo is one of my favorite italian summer desserts. So easy to make and absolutely tasty!!!
You can add all different types of nuts or fruit purees and throw it in the freezer and in a few hours you have a delicious semifreddo.
The pictures were taken during a tasting dinner, and between serving a whole lot of people 7 courses and sipping on amazing wines, there was just no way to get a good picture! :-)

Printable Recipe - click here
1 1/2 cups black walnuts, divided
1 cup sugar, divided
6 large egg whites, room temperature
2 cups chilled heavy cream
1/4 teaspoon vanilla

Warm Fudge Sauce:
4 ounces bittersweet chocolate
3 tablespoons unsalted butter
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
pinch of salt
1 tablespoon vanilla extract

Cut 2 pieces of parchment paper to fit the bottom of a loaf pan. Grease 2 loaf pans and place parchment paper on bottom, spray a bit more oil on top of paper.
In a food processor, pulse 1 cup of black walnut and 3/4 cup sugar until finely ground.
Add remaining 1/2 cup of black walnuts and pulse until coarsely ground.
In the bowl of a electric mixer (make sure it is clean and dry), beat egg whites until soft peaks form. Add 1/4 cup of sugar and beat until it holds stiff, glossy peaks.

In another bowl, beat heavy cream and vanilla until soft peaks form.
Gently fold cream into egg whites, then fold in nut mixture throughly. Pour mixture into prepared pans.
Cover tightly with plastic film and freeze for at least 4 hours.
Remove from freezer 5 minutes before serving. Run a knife thru the sides of the pan and turn semifreddo into a serving plate. Cut into thick slices and pour warm fudge sauce over it and serve immediately.
For the sauce, melt the chocolate and butter in a double boiler, stir until combined.
Heat water to boiling. Stir melted butter and chocolate into boiling water. Add the sugar, corn syrup and salt, and whisk it until smooth. Turn heat up and adjust so the sauce is set at the boiling point, stirring occasionally and cook sauce for 10 minutes.

Remove from heat, cool a little and serve warm, or wait till completely cool and refrigerate for later use. Heat in microwave for 15 second intervals until desired temperature is reached. Stir and serve.


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