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    Home » Recipes » Holiday » Christmas » White Chocolate Raspberry Semifreddo with Chambord

    LAST UPDATED: February 8, 2020 • FIRST PUBLISHED: December 30, 2015 By Toni Dash 29 Comments

    White Chocolate Raspberry Semifreddo with Chambord

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    White Chocolate Raspberry Semifreddo slices on plates

    While planning menus for New Year’s Eve and New Year’s Day, I find something elegant begs to be chosen for New Year’s Eve. It’s a party like none other of the year. After all it’s both ending and beginning a year, and that’s call for celebration.

    One of my favorite recipes has been a delicious Lobster Risotto my husband made that I shared with you. This year we are going in a completely different direction. I was over the moon about my Christmas gift though it’s not what most girls would be wishing for. I received a Pit Barrel Cooker that I fell in love with this past June when attending Barbecue University with grilling luminary Steven Raichlen.

    White Chocolate Raspberry Semifreddo from above with white chocolate curls

    Of all the grills and smokers (over 40 types) at BBQU I’m not sure why this one captured my heart. I think the simplicity of the design and the attractive price point were at the top of the list. I’ve convinced friends to buy them after using it myself and now I have one too. We’ll be christening it on New Year’s Eve by making Tea Smoked Duck, which ironically was the first assignment I had at BBQU and using a Pit Barrel Cooker.

    slice of White Chocolate Raspberry Semifreddo with raspberries

    Just because I’ll be smelling like a campfire after that doesn’t mean I won’t be drinking Champagne or eating an elegant dessert. In fact, I’m sharing a recipe today I think you’ll love along with a tip: it’s super easy to make. White Chocolate Raspberry Semifreddo with Chambord. It sounds like something you shouldn’t even utter without high heels on, doesn’t it?

    A semifreddo is an Italian dessert translated to be ‘semi frozen’. I’m not sure why ‘semi’ comes into the picture because it is frozen. But it’s not a dense, heavy type of frozen as with an ice cream dessert. It’s a mixture of whipped cream, a meringue and egg yolks all folded together with whatever flavoring is being used, and frozen into loaf. The end result is light, yet still rich and not overly sweet making it perfect after a richer or heavier meal. It’s elegant and pretty too, making it a great choice to make an occasion into a celebration.

    White Chocolate Raspberry Semifreddo slices on gold rimmed plates

    Recipes for semifreddo are divided on using raw egg and lightly cooking the egg over steaming water before incorporating them into the recipe. My recipe is simple and does use raw eggs. My recommendation is to use pasteurized eggs. The ingredients are prepared in three parts and folded together for a light, airy mixture layered with melted white chocolate and a simple raspberry sauce with Chambord liqueur. It’s truly divine and to be extra sure I’ve eaten two servings while writing this!

    White Chocolate Raspberry Semifreddo side view

    White Chocolate Raspberry Semifreddo slices on plates

    White Chocolate Raspberry Semifreddo with Chambord

    This semifreddo is beautifully flavored with white chocolate and raspberry as well as it light as a feather. It's beautiful to behold and an elegant dessert for any occasion. Note: because raw eggs are used in this recipe, pasteurized eggs are recommended.
    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 6 hours 30 minutes
    Servings: 10 Serves 10
    Calories: 227kcal
    Author: Toni Dash
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    Ingredients

    • 1 ½ cups fresh or frozen/thawed Raspberries
    • 2 teaspoons plus ½ cup Granulated Sugar
    • 1 tablespoon plus 1 teaspoons Chambord liqueur
    • 4 Large Eggs , separated
    • 1 1/2 cups Heavy Whipping Cream
    • 4 ounces White Chocolate , broken into small pieces
    • Suggested Garnish: 1-2 bars of White Chocolate to make chocolate curls , extra raspberries

    Instructions

    • Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo. Fit a small mixing bowl with a fine mesh strainer.
    • Place the white chocolate in the top of a double boiler, or in a small metal bowl placed on top of a small saucepan with a 1-2 inches of water. Bring the water to a simmer, stirring the chocolate often until melted. Remove immediately. Note: ensure no liquid gets into the white chocolate and do not over heat it.
    • In a blender combine the raspberries, 2 teaspoons sugar (or to taste; may need more depending on the sweetness of the raspberries) and Chambord. Puree. Pour through the strainer, pressing with a silicon spatula to force any liquid through the strainer. Scrap the outside of the strainer into the bowl below. Set aside and discard the raspberry seeds inside the strainer.
    • Place the egg yolks in a small mixing bowl and whisk together.
    • In a large mixing bowl with a standing mixer combine the ½ cup sugar and egg whites. Beat on high until a lofty meringue has been created (about 3 minutes).
    • In a second bowl whip the cream until stiff peaks are formed.
    • Fold the egg yolks into the cream until combined. Fold the meringue into the mixture until all combined.
    • Place ¼ of the semifreddo mixture into the prepared loaf pan and smooth. Drizzle 1/3 or each the white chocolate and the raspberry sauce over the top of the semifreddo. I use a dining spoon for each, and allow the mixture to drizzle onto the semifreddo as I move the spoon to ensure even drizzling (note: it will not cover the entire top).
    • Repeat the step prior twice more, with ¼ of the semifreddo and 1/3 of each the white chocolate and raspberry sauce. Top with the remaining ¼ of the semifreddo and smooth.
    • Loosely top with a piece of foil and place in the freezer to fully freeze; 6 hours or overnight.
    • To prepare chocolate curls: using a vegetable peeler, run it down the side of a room temperature chocolate bar toward you to form curls. Load the top of the semifreddo with the curls before serving. Serve slices with a helping of raspberries.

    Nutrition

    Calories: 227kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 48mg | Potassium: 110mg | Fiber: 1g | Sugar: 8g | Vitamin A: 625IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 0.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Evelyn says

      September 11, 2017 at 9:45 pm

      5 stars
      I’m so hungry for this now!

      Reply
    2. Rose Siders says

      July 21, 2016 at 3:47 pm

      Holy cannoli that looks delish. Beautiful looking too. Definitely will make an impression.

      Reply
    3. Jasmine says

      July 20, 2016 at 7:19 pm

      This looks delicious and pretty too! Im not sure I could bake at this level but it seems worth a try!

      Reply
      • Toni Dash says

        July 20, 2016 at 7:55 pm

        It really is not as difficult as it looks like it might be Jasmine! And people love it! I’d definitely suggest give it a try.

        Reply
    4. Brianne says

      July 20, 2016 at 6:55 pm

      This looks delicious!!!!!!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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