Amaretti and Chocolate Chip Semifreddo

Amaretti and Chocolate Chip Semifreddo


This recipe is also delicious using torrone candy instead of the amaretti cookies. The torrone has to be the rock-hard kind, since it needs to get crushed in the food processor to small bits. The soft torrone that's sold in small packages and seen everywhere at Christmas won't work for this. I was all set to make this semifreddo with hard torrone I had bought a few months ago when I realized that the package had softened with the summer's heat and humidity. Thus, amaretti and chocolate chip semifreddo was born. 


  • 1 1/2 cups crushed amaretti cookies
  • 6 eggs
  • 6 T. sugar
  • 1 T. rum, Amaretto, marsala or other liqueur
  • 2 cups heavy cream
  • 1/2 cup good dark chocolate or chocolate bits, chopped roughly

  1. Place the cookies in a food processor and pulse until they are large crumbs.
  2. Separate the eggs, but you will only need four of the egg whites. Save the other two egg whites for another use.
  3. In a double boiler, place the egg yolks and the sugar. Whisk over warm water until you get a velvety, thick mass. (Don't move away from this or you could end up with scrambled eggs. Some recipes call for using raw eggs, but I like to err on the side of caution and cook my egg yolks.) Let it cool slightly, then add the rum, whisking all the while. Place it to the side or in the refrigerator, but if you let it chill too long, it will become hard to work with.
  4. Beat the cream until stiff. Add the egg yolk mixture, 1 1/4 cups of the amaretti cookies, and the chocolate bits to the whipped cream, folding everything together.
  5. Whip the four egg whites until they form stiff peaks. Fold the egg yolk, whipped cream and amaretti mixture into the egg whites.
  6. Line a loaf pan with plastic wrap or parchment paper. Sprinkle half of the remaining 1/4 cup of amaretti crumbs on the bottom, then pour the mixture on top. 
  7. Place a piece of plastic wrap or aluminum foil on top and freeze overnight.
  8. When ready to serve, run a knife around the edge, let the pan soak for a few seconds in hot water, and flip onto a platter. Pull off the parchment or plastic wrap and sprinkle the remaining amaretti crumbs on top. Slice and serve with chocolate sauce, if desired.