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Preparation time
Total time
6 portion(s)
  • TM 31
published: 2011/09/12
changed: 2012/11/27



  • 100 grams raw sugar
  • 250 grams dark chocolate (70%), in pieces
  • 3 eggs
  • 2 egg yolks
  • 450 grams cream
  • 50 grams white chocolate chips or buttons
  • 50 grams dark chocolate chips or buttons

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Recipe's preparation

  1. Add sugar to TM bowl. Mix for 6 seconds on speed 9. Set aside.


    Add chocolate to TM bowl. Mix for 10 seconds on speed 8. Scrape down edges.

    Mix for 2 minutes at 50 degrees on speed 3. Set aside.


    Place sugar, eggs and egg yolks in TM bowl. Set dial to speed 3 at 50 degrees for 2 minutes. Mix until pale and thick.


    Add butterfly. Mix for 4 minutes on speed 4.

    Remove butterfly

    Add chocolate mixture as you mix on speed 3 for 2 minutes.

    Increase to speed 6 for 30 seconds. Set aside.


    Clean bowl then add butterfly, Pour in cream and whip on speed 3 for 1 minutes or until soft peaks occur.

    Remove butterfly. Add chocolate mixture, dark and white chocolate buttons and mix on Counter-clockwise operation"Counter-clockwise operation" on speed 2 for 1 minute.


    Pour into lined metal bowl or cake tin. Freeze for 4-6 hours or until firm.


Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

triple chocolate semifreddo (converted Donna Hay recipe)



  • 28. June 2015 - 06:11

    Absolutely worth the effort to make this. Yuuuuuuum. 

    I put put some of the mixture into little pannacotta tins, and it froze in around 2.5 hours - so if you cant wait 4-6 hours (and if you taste the mix before you freeze it, I can tell you now you won't be able to) that's a good option. Served these with raspberry coulis ... divine. So creamy & chocolate. Have I mentioned ... YUUUUUUUM!?

  • 15. January 2015 - 14:08

    OMG, too delicious, I can't stop eating it.

  • 8. November 2013 - 18:16

    This is the best icecream ever!! I have made this three times now..... thank you so much for the recipe! tmrc_emoticons.)

  • 10. September 2013 - 14:44

    the choc buttons dont melt completely is that the way its meant to be, or do I need to put it on reverse for longertmrc_emoticons.;)

  • 10. September 2013 - 13:07

    Im a newbie I guess metal cooking tray lined with paper is ok.... do you need to cover it when you freeze it on not   thankstmrc_emoticons.)

  • 31. August 2013 - 21:16

    Holy cow, this stuff is goooooooooood!   Love Worth the effort in making it!

  • 1. July 2013 - 00:24

    I stuffed up whisking  the eggs etc. separately, I put them straight on top of the chocolate and it turned out just as well as the first time I made it! Win! Big Smile

  • 20. February 2013 - 10:35

    This was the best ice cream I have ever made or tasted. It was beautifully creamy just like a chocolate mousse but so much better. The choc bits were a yummy crunch to it. My guests said it was restaurant quality. Thanks for a yummy dessert

  • 4. January 2013 - 21:20

    Trish B put me onto this - I made it for bbq New years eve - loved it, so chocolatey and creamy! Thanks for sharing Emily, I'll definitely be making it again tmrc_emoticons.)

  • 18. December 2012 - 23:31

    I made this today and my whole family enjoyed it.  Was the best icecream I have ever made.  I didn't have any choc buttons so didn't put that in but was still great.  thanks for a great recipe tmrc_emoticons.)

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