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Chocolate-Macadamia Semifreddo

Make this for our Profiteroles.

  • Yield: Makes 5 cups
Chocolate-Macadamia Semifreddo

Photography: Charles Schiller

Source: MSL Cookbook Vol. 2; The New Classics


  • 2/3 cup salted macadamia nuts
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2/3 cup sugar
  • 1 1/3 cups heavy cream
  • 3 large egg whites
  • 1/4 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.

  2. Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.

  3. Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.

  4. Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours.

Cook's Note

Freeze up to 1 week.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Reviews (1)

  • wags5112 31 Jan, 2010

    I had this recipe in the "Recipes to Try" section of my recipe box for five years. I finally made it. And I've been missing out! It's so good and so easy to make. I'll be using it inside profiteroles very soon.

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