This recipe for semifreddo is so rich that you can taste the rich flavors of dark chocolate and torrone. Great for any time you want to satisfy your sweet tooth.
Ingredients: 300g dark chocolate, coarsely chopped. 100g torrone, coarsely chopped. 6 eggs, separated. cup 75g caster sugar. 300ml thickened cream.
Instructions: Line a 1.5-litre loaf tin with plastic wrap, leaving plenty overhanging the sides. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly. In a clean, dry bowl, whisk egg whites until soft peaks form. Gradually add caster sugar, whisking constantly until glossy. In another bowl, whisk cream until soft peaks form. In a separate bowl, whisk egg yolks until thick and pale. Fold melted chocolate, torrone, whipped cream, and egg yolks into the egg white mixture until well combined. Pour mixture into the prepared tin, smoothing the surface with a spatula. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm. To serve, remove from the freezer and let it sit for a few minutes before slicing. Serve slices of semifreddo topped with extra torrone.
Prep Time: 30 minutes
Cook Time: 0 minutes
Mull Highland Games