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Chocolate nougat semifreddo
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Prep Time:
410 minutes
Cook Time:
15 minutes
Total Time:
425 minutes
Impress loved ones this Christmas with a luxurious dessert.
Ingredients:
  • 600ml thickened cream
  • 200g dark chocolate melts
  • 3 egg yolks
  • 1 egg
  • 155g (3/4 cup) caster sugar
  • 75g nougat, coarsely chopped
  • 150g fresh raspberries
  • 40g (1/4 cup) slivered almonds, toasted
  • Fresh raspberries, to serve
  • Dark chocolate melts, extra, melted, to serve
Instructions:
  • Prepare an 8 x 23cm loaf pan by lining it with plastic wrap, ensuring the wrap overlaps the sides. Gently heat cream and chocolate in a saucepan on low for 5 minutes until chocolate is melted and the mixture is smooth. Let it cool for 15 minutes, then refrigerate for 30 minutes to chill.
  • Whisk the egg yolks, egg, and sugar with a hand-held electric beater in a heatproof bowl for 2 minutes until light and fluffy. Set the bowl over a pot of simmering water (without touching the water) and whisk for 8 minutes until the mixture thickens and turns pale. Remove from heat and continue whisking for 2 minutes until cool.
  • Carefully combine the chocolate mixture with the egg mixture. Gently fold in the nougat, raspberries, and almonds. Pour into the pan, cover with plastic wrap, and freeze for 6 hours until firm.
  • Take out the semifreddo from the freezer, flip it onto a plate, then sprinkle extra raspberries on top and drizzle with melted chocolate.

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