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The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.

Source: Everyday Food, July/August 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Change it up: Omit step 2 and use 1 cup prepared caramel sauce or dulce de leche in place of the chocolate mixture.

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  • kvnsgrl
    19 NOV, 2013
    Though the chocolate sauce recipe is a disaster (think muddy water), the rest of this is amazing!! I just used hershey's chocolate sauce instead. Eat small slices because this is very rich!
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