Creamy, crunchy, and divine! |
This week’s Baked Sunday Mornings challenge is for Milk Chocolate Malt Semifreddo with Chocolate Syrup. If you’re wondering what exactly a “Semifreddo” is, Nicole Weston offers this definition on her blog, Baking Bites (Nicole is a fellow member of the Food Bloggers of Los Angeles whom I met last year.).
This particular Semifreddo is a creamy dessert that is richly flavored with malt and studded with Malted Milk Balls. Served frozen, and drizzled with chocolate sauce, it’s sure to delight the palates of any ice cream lovers you know.
I was excited to make this for my brother and niece who love malt. The original recipe calls for making two desserts in loaf pans, but I wanted to create a more attractive display, so made ours in an old glass Jell-O ring mold. It turned our really pretty and delicious.
So, if you’re looking for a refreshing summer dessert that’s rich and creamy but doesn’t require an ice cream maker, this is it! Everyone in my family just loved it!
Instead of making chocolate sauce, we drizzled ours with Fran’s Dark Chocolate Sauce from Seattle which is simply divine. |
stellinasweets.com says
This is such a gorgeous presentation, Susan! I’m glad your family loved it; it’s one of my recent favorites! Did you make the BAKED chocolate syrup or use a pre-made one? I considered trying to make it, but I settled on Fran’s Dark Chocolate Sauce, which was divine! 🙂
Medeja says
Yummy! I wish I could try at least a bite 🙂
Littlebakerbunny says
Oh, love the the use of the ring mold — so fancy! And it looks delicious with the chocolate sauce — yum11
Velva says
Holy cow! That is amazing.
Have Apron....Will Bake says
OMG! What a fantastic idea. And that makes a gorgeous presentation! So smart, Susan! Great job.
Cocoa and Lavender says
Wowser! Just gorgeous! Love e ring mold version, too. ~ David
Mary Hirsch says
Another dessert that is too good to be true from Susan Lester.Looks delicious, Susan.