Chocolate Semifreddo

Cook Time 30 minutes plus overnight freezing

Servings makes 6-8 portions or makes one 15 cm loaf tin

Ingredients

2 eggs, separated

50g caster sugar (I prefer raw caster sugar)

Pinch of salt 

190g thickened cream

100g 70% dark chocolate, melted

Plus 50g 70% dark chocolate, chopped into shavings 

Nut ‘Pesto’

30g pistachios 

30g roasted almonds 

20g 70% dark chocolate, chopped

A little of Grand Marnier 

Method

Line the loaf tin with baking paper.

Whisk together the egg yolks and half the sugar until light and pale.

Lightly whip the cream.

Whisk the egg whites with a pinch of salt and rain in the remaining sugar while whisking. Whip to a firm meringue. Mix the melted chocolate into the egg yolk mixture. Then with a spatula, alternate folding in cream and the meringue. Last mix in the chopped chocolate.

Place into the lined tin and freeze for at least 5 hours.

To serve, cut portions with a hot knife and allow to come to temperature slightly and starting to soften to a ‘semi freddo’ before serving.

A slice of the semifreddo served in a Brioche bun is a delicious way to savour this frozen dessert.

A little nut pesto makes a wonderful addition when serving the semifreddo (on a plate or in a bun). To make the nut pesto, chop the ingredients together, then mix with the Grand Marnier.