Chocolate Spumone

Serves 12

Chocolate spumoni is a refreshing, semi-frozen dessert that is the perfect sweet ending to a dinner party. Team it with fresh raspberries or strawberries, or make a coulis, a fruit sauce to drizzle on the plate for an artistic presentation. 


7 ounces semi-sweet chocolate, coarsely chopped

3 tablespoons water

2 cups whipping cream

6 tablespoons sugar, divided

3 egg yolks

2 ounces good-quality white chocolate, coarsely chopped


1. Line a 10-inch-by-4-inch-by-2½-inch loaf pan with plastic wrap, leaving a 1-inch overhang. Set aside.

2. Place the semi-sweet chocolate in a saucepan. Add the water and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.

3. In a large bowl, whip the cream with 2 tablespoons of sugar with an electric mixer until stiff. Set aside but keep warm.

4. In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored.

5. Fold the egg mixture into the melted chocolate. Then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.

6. Spread the mixture evenly into the loaf pan and bring the overhanging plastic wrap over the top to cover the pan. Cover the top tightly with a sheet of aluminum foil, and freeze for at least 2 hours or up to a month. About 30 minutes before serving, remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.

7. Use a knife dipped in ice water to make clean slices. For an elegant presentation, cut the slices on the diagonal and stand the spumone on edge to create a vertical look. Serve as is, or with chocolate sauce or a raspberry coulis.

More of Mary Ann Esposito's recipes you may be interested in

Cuccidatu (Sicilian Fig Cookies)

Makes 2 dozen

Sicilian Chocolate Cookies from Modica

Makes 5 1/2 dozen

Mom’s Date Bar Cookies

Makes 16 bars

Sicilian Chocolate Spice Cookies

Makes about 28 large cookies

Mom’s Dried Cherry Cookies

Makes 4 1/2 to 5 dozen, depending on the size of your cookie cutter; you can make more by making these cookies mini-size.
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