Milk Chocolate Malt Semifreddo | Pork Cracklins

Milk Chocolate Malt Semifreddo

I don’t know why I don’t make semifreddo more often – it’s easy and refreshing, and lighter than ice cream.

This recipe makes two loaf pans of the frozen (or semi-frozen, officially) dessert, but it’s easy to scaled down, which is what I did. And then it’s as easy as whipping up the cream and egg whites and folding it into the yolk mixture.

I added a bit more malt powder and I liked the result. Getting the malt balls to just the right size without completely pulverizing them in the food processor is problematic, but I didn’t have time to experiment with other methods.

The recipe calls for a drizzle of chocolate syrup. The dreaded chocolate syrup from the book that doesn’t seem to work for anyone. I didn’t even go there, and just used a bit of leftover ganache I had in the refrigerator.

We really liked the texture of the semifreddo, and the addition of malt balls gives it a nice crunch. Definitely a make again.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

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5 Comments

  1. I love the artistic splashes of ganache — beautiful! I put my malt balls into a plastic bag and whacked them with my Matfer nylon rolling pin; it does a great job breaking things up into small bits without pulverizing them.

  2. Looks great! Ganache would be wonderful on this. Wish I could have made this, but no luck this week.

  3. Good-lookin! Yes, in the book’s photo, it looks like each and every malt ball was lovingly chopped in half and carefully placed in the semifreddo– mine definitely didn’t look like that! ;-) I too will be making semifreddo more often from now on– I just loved this recipe! (Also ix-nayed the chocolate syrup and used Fran’s instead, which was divine.)

  4. My family loved this as well. And, really, what’s not better with Ganache?!?

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