My July recipe for you!

This monthly letter is all about inspiring you to cook with seasonal ingredients and bringing you delicious Italian recipes for lunch or dinner ideas. Do you ever find yourself asking: what are we eating today? I’m here to help from my Tuscan kitchen!

This month, I’m sharing one of my favorite Italian dishes from a past live class, one that’s perfect for this season and easy to master. It's Semifreddo al Cioccolato - Frozen Chocolate Mousse! Italian chocolate semifreddo is a classic Italian frozen dessert. It’s a rich and decadent treat to make when it’s hot and you don’t feel like turning on your oven.
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Usually priced at $21 this class is exclusively FREE for you for one week only—until July 8.

To access this class for free:

1. Click on the recipe link below.
2. Sign up and use the coupon code FREE1WEEK at checkout for a 100% discount.

When you sign up, you’ll get:

• A shopping list and detailed recipe to print and keep in your repertoire.
• A one-hour instructional cooking video where I guide you step-by-step.
• Wine pairing recommendations from our very own sommelier, Linda of MySommFriend.

​Semifreddo al Cioccolato - Frozen Chocolate Mousse (click here to get the recipe)​
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​During this class replay video, I’ll share my simple, step-by-step instructions to handcraft Semifreddo al Cioccolato - Frozen Chocolate Mousse with you. Semifreddo in Italian means ‘’half-cold” or “half-frozen’’, due to its uniquely smooth and velvety texture. Between a gelato and a mousse, I’ll show you a very simple method to make semifreddo without eggs or an ice cream machine.

Typically served chilled and topped with shaved chocolate, semifreddo al cioccolato is an elegant and sumptuous dessert: silky, creamy, and pleasantly cold for summer nights.

Key Ingredients

– dark chocolate bars
– heavy cream
– sweetened condensed milk
– unsweetened coca powder
– chocolate in strips, ribbons or curls, strawberries or other red fruit
– caramelized nuts

Please reach out if you have questions. And after trying this recipe out, I'd love to hear what you think!

Love from Tuscany,
Chicca

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