Chocolate And Pistachio Semifreddo

1. 1

   Lightly grease the inside of a 1kg / 2lbs loaf tin, then line it with two layers of Clingfilm, leaving a lot hanging out.

2. 2

   Break the chocolate into pieces, place in a heatproof bowl and melt the chocolate over a pan of simmering water or in short blasts in the microwave stirring regularly. Stir in the fleur de sel/coffee and set aside to cool for 5 minutes.

3. 3

   While the chocolate is cooling, whisk the eggs and sugar for 3-4 minutes, or until pale and fluffy.

4. 4

   Stir the cooled chocolate into the egg mixture.

5. 5

   In another bowl, whisk together the cream and vanilla seeds until soft peaks form.

6. 6

   Add the whipped cream to the chocolate mixture, then fold in the pistachios.

7. 7

   Pour into the prepared loaf tin.

8. 8

   Cover with the overhanging Clingfilm and freeze for at least 3 hours, ideally overnight.

9. 9

   Remove the tin from the freezer 10 minutes before serving to allow the semifreddo to soften a little.

10. 10

    Peel back the top Clingfilm layers and turn onto a serving plate.

11. 11

    Decorate with a little grated chocolate and ground pistachios over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.