Semifredda chocolate millefeuille: the recipe for an easy and delicious dessert

The semifredda chocolate millefeuille it’s a dessert spoon fresh and delicious, prepared with layers of cream and condensed milk alternating with crunchy dark chocolate leaves. Perfect for the hottest summer days, this millefeuille is without cooking and it is made with only 3 ingredients. The result is an irresistible dessert, to be stored in the freezer for every occasion, especially in the event of unexpected guests or last-minute invitations. Find out how to do it perfectly by following our simple step-by-step recipe.

How to prepare semifredda chocolate millefeuille

Whip the cream into a firm whipped cream, then add the condensed milk (1) and mix gently with a spatula so as not to disassemble it.

At the end you should obtain a smooth and velvety cream (2). Keep refrigerated.

Melt the chocolate in a double boiler, then spread it out on a sheet of baking paper, forming 3 rectangles the size of the chosen mold (3). Leave to rest in the refrigerator.

As soon as the chocolate has solidified, start composing the cake. Cover the 10 × 25 cm cake mold with cling film and place the first sheet of chocolate on it (4).

Pour a layer of cream (5) and continue like this until all the ingredients are used up.

Cover the surface with plastic wrap (6) and place in the freezer for at least 4 hours.

Using cling film, unmold the cake in a serving dish and let it soften for a few minutes at room temperature. Garnish with chocolate chips and chopped hazelnuts, slice and serve (7).

Advice

If you prefer, you can make a lot more chocolate leaves to alternate with the cream. For a two-tone effect, divide the cream into two bowls and add soluble coffee or unsweetened cocoa powder to a bowl. You can also replace dark chocolate with white or milk chocolate.

You can buy the condensed milk ready to use or to make at home with our recipe.

storage

Semifredda chocolate millefeuille can be stored in the freezer for 1 month.