Chocolate Semifreddo

1. 1

   To make the base for the semifreddo, melt the dark chocolate, cool slightly.

2. 2

   Pulse the cornflakes and the melted chocolate until combined.

3. 3

   Spread thinly over the base of 8 flan tins lined with cling wrap.

4. 4

   Place in fridge for at least 1 hour.

5. 5

   Melt the milk chocolate and put aside.

6. 6

   Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.

7. 7

   Set aside and cool. Then add the melted milk chocolate.

8. 8

   While the egg yolk mixture is cooling, whisk egg whites until foamy.

9. 9

   Slowly add the 75g sugar until they form a stiff meringue.

10. 10

    Fold the meringue into the cooled chocolate egg mixture.

11. 11

    Fold in the whipped cream until well incorporated.

12. 12

    Pour the mixture into the 8 flan tins and freeze for 2-3 hours.

13. 13

    To unmold lift out using the cling wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.