Vegan Mocha Semifreddo
Try this delicious frozen vegan semifreddo dessert with a hint of rich, chocolate coffee flavour. With just a few ingredients and simple steps to follow, it’s easy to conjure up, but looks impressive
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Combining dark chocolate and espresso, this vegan dessert is flavoursome and light enough to enjoy after a hearty vegan meal. The recipe uses aquafaba, which aerates the semifreddo and creates a creamy texture.
What is the difference between semifreddo and ice cream?
Semifreddo is Italian for semi-frozen, meaning that although the dessert is frozen, it stays light and creamy. Also, unlike ice cream, it is traditionally moulded in a loaf tin and then sliced instead of scooped.
Both ice cream and semifreddo use cream and custard stereotypically, which is why you might question how they are different. Churning is actually what separates these two desserts.
Churning is the process of freezing the custard in ice cream and so preventing ice crystals from forming. This is what creates the ice cream’s sumptuous texture. On the other hand, semifreddo isn’t churned so it stays light and airy right up until you eat it.
What is aquafaba?
Aquafaba is a brilliant vegan alternative to egg whites. More familiarly known as chickpea water, this is the liquid that the legume comes with in its tin.
The liquid is effective as a thickening and binding agent due to its composition of proteins and carbohydrates. This makes aquafaba a great vegan egg substitute for other commonly used solidifying ingredients like eggs, gelatine and butter.
You might find the useful liquid in foods such as vegan meringue. It’s easy to foam up, so it’s perfect for creating those desired high peaks!
Chickpeas are a well known protein source too, just like eggs. So, as well as being a fantastic ingredient for thickening, aquafaba also has these added nutritional benefits.
Is mocha chocolate or coffee?
Mocha is actually both. Usually, it’s a combination of cappuccino and creamy hot chocolate.
This recipe uses espresso for that strong coffee taste which is balanced out with the sweetness of the mouth-watering dark chocolate.
If you’re not a fan of the bold flavour of coffee, mocha might be the perfect introduction into the caffeinated world.
It has a less frothy texture than your average latte because of the addition of chocolate. Having less foam means it tastes richer than other coffees though, so with the sugary taste from the chocolate alongside the coffee component, it’s the perfect blend of both sweet and strong, which really complements this creamy semifreddo dessert.
Total Time: 30 minutes plus freezing
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes plus freezing
- 22.5 22.5 ml aquafaba
- 12.5 12.5 g caster sugar
- 10 10 ml strong espresso
- 1/4 tsp cream of tartar
- 25 25 g dark chocolate
- Using an electric whisk, whisk together the aquafaba and cream of tartar to soft peaks.
- Slowly add the sugar gradually whilst whisking until the mixture reaches stiff peaks, and is thick and glossy.
- Add the dark chocolate and espresso to a bain-marie and melt whilst stirring the mix together.
- Add the dark chocolate mix to the aquafaba bit by bit, folding the chocolate into the aquafaba. Make sure to knock the air out.
- Once the mixtures are fully combined, transfer to a lined tray or terrine mould and place them in the freezer until frozen.
- Slice, serve, and enjoy!
Each 70g serving provides:
11g Fat, 6.1g Saturates, 24g Carbohydrate, 19g Sugars, 3g Fibre, 2.2g Protein, 0.02g Salt.
Fancy another refreshing sweet treat? Try making this vegan cappuccino ice cream!