Chocolate Semifreddo

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READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the base for the semifreddo, melt the dark chocolate, cool slightly.
  • Pulse the cornflakes and the melted chocolate until combined.
  • Spread thinly over the base of 8 flan tins lined with cling wrap.
  • Place in fridge for at least 1 hour.
  • Melt the milk chocolate and put aside.
  • Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
  • Set aside and cool. Then add the melted milk chocolate.
  • While the egg yolk mixture is cooling, whisk egg whites until foamy.
  • Slowly add the 75g sugar until they form a stiff meringue.
  • Fold the meringue into the cooled chocolate egg mixture.
  • Fold in the whipped cream until well incorporated.
  • Pour the mixture into the 8 flan tins and freeze for 2-3 hours.
  • To unmold lift out using the cling wrap.
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