I love ice cream. But who really wants that in the dead of winter? The answer is me, obviously. I whipped this up for a #MarinatedChristmas dinner and it was assuredly a hit. Soft, creamy, velvety, sweet, and all the other good adjectives. Read on! Inspired by Bon Appetit.

Chocolate Peppermint Semifreddo


  • 2 large egg whites 
  • 1/2 cup sugar 
  • 8 oz bittersweet chocolate 
  • 2 Tbs unsalted butter 
  • 1 1/2 cups chilled heavy cream 
  • 2 tsp peppermint extract 
  • 2-3 candy canes 


Begin by prepping your baking pan. I made mine in an 8x4 baking loaf, put you can really put it in anything. Spray your pan of choice with nonstick cooking spray, then place a sheet of plastic wrap directly flushed with the pan, leaving a few inches of overhang. Make sure as many of the wrinkles are removed as possible, otherwise the grooves will appear in your semifreddo. Set aside. 

Whisk egg whites and sugar in a medium bowl placed over a pot of shallow, simmering water. Whisk until the sugar is dissolved, and you have a shiny consistency. Remove from heat. Using an electric mixer, whip up the egg whites until tripled in volume and stiff peaks form, about 8 minutes. Set aside. 

Over the sample pot of simmer water, melt the chocolate and the butter together until smooth. Add the peppermint extract and stir to combine.  

Beat heavy cream until stiff peaks form. Using a rubber spatula, incorporate the egg whites into HALF the cooled chocolate, and then add the whipped cream. Pour into your prepared pan and cover with the plastic wrap overhang. Place in the freezer for a minimum of 4 hours. Save the rest of the chocolate for drizzling on top. 

Remove the semifreddo from the pan and drizzle the remaining chocolate on top. Crush up a few candy candy canes by placing them in a plastic bag and rolling them out with a rolling pin. Sprinkle on the top. Serve and enjoy!!