Tangerine Chocolate Semifreddo

Total Time

Prep: 35 min. + freezing


6 servings

Updated: Jul. 27, 2023
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
Tangerine Chocolate Semifreddo Recipe photo by Taste of Home


  • 8 large egg yolks
  • 3/4 cup sugar, divided
  • 1 tablespoon grated tangerine zest
  • 1 tablespoon tangerine juice
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Sweetened whipped cream and baking cocoa


  1. In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally.
  2. In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight.
  3. Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

Nutrition Facts

1 serving (calculated without whipped cream and cocoa): 376 calories, 25g fat (14g saturated fat), 327mg cholesterol, 76mg sodium, 36g carbohydrate (33g sugars, 1g fiber), 5g protein.