Coffee Chocolate Semifreddo


Serves 6-8


1 gelatine leaf

200g dark chocolate, chopped

250g cream cheese

250g thick Greek/Bulgarian yoghurt

4 Tbs instant espresso powder

5ml vanilla essence

200g icing sugar

500ml cream, whipped

½ Cup Granola

½ cup chocolate puffed rice cereal


Soak the gelatine in cold water until reconstituted.

Place the chocolate and soaked gelatin into a bowl and melt over gentle heat.

Mix the cream cheese, yoghurt, espresso, vanilla, icing sugar and melted chocolate & gelatin until smooth.

Fold in the whipped cream.

Line a loaf tin with cling film, making sure to have some cling film hanging over the sides.

Pour 1/3 of the parfait mixture into the lined tin, then sprinkle with half the granola and puffed rice cereal, then pour over another 1/3 of parfait, followed by the remaining granola and puffed rice cereal, ending with the final 1/3 of parfait mixture.

Fold over the over-hanging cling film to cover the top, then place into the freezer and leave to freeze for a minimum of 6 hours, or preferably overnight.

To serve, remove from the tin, peel away the cling film, then slice into portions.