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Chocolate semifreddo
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Ingredients:
  • 100 g dark chocolate (70%), plus extra to serve
  • 4 large free-range eggs
  • 200 ml double cream
  • 100 g golden caster sugar
  • 1 x 400 g tin of rice pudding
  • 2 tablespoons cocoa powder
Instructions:
  • Prepare a 1.5-litre freezer-proof terrine mould by lining it with a double layer of clingfilm, hanging it over the edges. Melt chocolate in a heatproof bowl over simmering water. Let cool while you separate eggs. Whip egg whites with salt until stiff peaks form. In another bowl, whisk cream with sugar until soft peaks form. Mix rice pudding and cocoa into melted chocolate, then fold in egg yolks and cream. Gently fold in the whipped egg whites. Pour mixture into the mould and freeze overnight. To serve, transfer semifreddo from freezer to fridge 2 hours before serving. Unmould onto a platter and sprinkle with Hazelnut brittle and Spiced dust. Can also add shaved or grated chocolate. Enjoy!

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