Chocolate Torrone Semifreddo
Cooking Time: 20min + Cooling Time
600ml thickened cream
200g dark chocolate melts
3 egg yolks
¾ cup caster sugar
1 x Cavaliere Hard Hazelnut
150g fresh raspberries
¼ cup slivered almonds, toasted
1 x Amari Cantucci Chocolate & Hazelnut
Fresh raspberries, to serve
Dark chocolate melts, extra, melted, to serve
1. Line the base and sides of an 8 x 23cm loaf pan with plastic wrap, allowing the sides to overhang. Stir the cream and chocolate in a saucepan over low heat for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool. Place in the fridge for 30 minutes to chill.
2. Use a hand-held electric beater to whisk the egg yolks, egg and sugar in a heatproof bowl for 2 minutes or until light and fluffy. Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and whisk for 8 minutes or until mixture is thick and pale. Remove from heat and whisk for 2 minutes or until cool.
3. Gently fold the chocolate mixture into the egg mixture. Fold in the chopped Torrone, raspberries and almonds. Spoon into the prepared pan. Sprinkle evenly with Cantucci. Cover with plastic wrap and place in the freezer for 6 hours or until set.
4. Remove semifreddo from freezer and turn onto a plate. Top with extra raspberries, drizzle with the melted chocolate and serve!