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Triple-choc semifreddo
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Prep Time:
390 minutes
Cook Time:
15 minutes
Total Time:
405 minutes
Make decadent triple chocolate frozen dessert ahead of time for maximum flavor and texture.
Ingredients:
  • 2 Free Range Eggs (see notes)
  • 3 Free Range Egg yolks (see notes)
  • 110g caster sugar
  • 500ml thickened cream
  • 100g white chocolate melts, melted
  • 100g milk chocolate melts, melted
  • 100g dark chocolate melts, melted
  • 100g dark chocolate, chopped
  • 160ml thickened cream
  • 60ml milk
  • 16.00 gm brown sugar
Instructions:
  • Cover the base and sides of a 5-cup (1.25L), 9cm x 19cm loaf pan with plastic wrap, leaving extra wrap on the sides.
  • In a medium bowl set over simmering water, whisk together the eggs, egg yolks, and sugar until thick and creamy, about 4-5 mins. Chill in the fridge for 10 mins. Gently fold in the cream, divide into 3 portions, and refrigerate again.
  • Take out a portion of the chilled mixture and let it come to room temperature. Mix in the white chocolate, then transfer the mixture into the prepared pan. Place it in the freezer for 2 hours or until it is fully set.
  • Take out another portion of the mixture from the refrigerator and let it come to room temperature. Mix in the milk chocolate. Pour the mixture over the white chocolate semifreddo in the pan. Freeze for 2 hours or until firm.
  • Continue the process with the rest of the mixture and dark chocolate. Drizzle over the milk chocolate semifreddo in the pan. Cover with cling film and freeze overnight or until set.
  • In a small saucepan over gentle heat, mix together chocolate, cream, milk, and sugar. Cook while stirring for 2-3 minutes until the chocolate melts and the sauce becomes smooth. Allow it to cool to room temperature before using.
  • Take the semifreddo out of the freezer and let it sit in the pan for 10 minutes. Flip the semifreddo onto a serving plate and generously drizzle with chocolate sauce.

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