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Dark Chocolate and Pistachio Semifreddo

A rich and creamy semifreddo combining dark chocolate's drama with crunchy pistachio halvah, perfect for sharing and impressing guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 13 hours
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 600 ml thickened cream Use the best quality available.
  • 250 g good-quality dark chocolate, chopped The voice of this dessert.
  • 2 tsp vanilla extract
Mix-Ins and Toppings
  • 200 g pistachio halvah, cut into small pieces Freeze briefly for crunch.
  • 2 tbs slivered pistachio nuts For topping.

Method
 

Preparation
  1. Line a medium-size 25cm x 13cm loaf tin with baking paper and chill in the freezer.
  2. In a large saucepan over very low heat, combine cream and chopped chocolate, stirring until melted and smooth.
  3. Remove from heat and let the mixture cool, then chill in the fridge while stirring regularly.
  4. Freeze the broken halvah pieces on a flat plate.
Assembly
  1. Once the chocolate mixture is cooled, add vanilla and beat until thick and creamy.
  2. Gently fold in halvah pieces and 1 tbs of slivered pistachios, then spoon into the prepared tin.
  3. Scatter remaining pistachios on top and freeze overnight.
Serving
  1. Lift out of the tin using baking paper, slice, and serve on chilled plates.
  2. Serve with a flourish of extra pistachios and a dusting of cocoa or flaky sea salt.

Notes

Keep wrapped tightly in baking paper and cling film, then store in the freezer for up to 2 weeks. Thaw in the fridge for about 20–30 minutes before serving.