Triple Chocolate Semifreddo
Oh so creamy, oh so smooth, oh so chocolatey
Prep time: 6.5 hours | Cook time: 15 minutes | Serves: 10 people
This one takes a little time while you wait for the layers to set, but that makes it a great dessert you can make ahead of your special occasion. Then when it's time to serve simply add your strawberries and sauce! And boy it's worth the wait.
This one takes a little time while you wait for the layers to set, but that makes it a great dessert you can make ahead of your special occasion. Then when it's time to serve simply add your strawberries and sauce! And boy it's worth the wait.
INGREDIENTS
• 2 eggs + 3 egg yolks• 1/2 cup (110g) caster sugar
• 2 cups (500ml) thickened cream, whipped
• 100g white chocolate melts, melted
• 100g milk chocolate melts, melted
• 100g dark chocolate melts, melted
• 100g dark chocolate, chopped, additional
• 2/3 cup (160ml) thickened cream
• 1/4 cup (60ml) milk
• 1 tbsp brown sugar
• Strawberries, to serve

METHOD
Step 1:Line the base and sides of a 5-cup (1.25L), 9cm x 19cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
Step 2:
Combine eggs, egg yolks and sugar in a medium bowl over a medium saucepan of simmering water. Carefully use an electric hand mixer or a balloon whisk to whisk for 4-5 mins or until thick and creamy.
Step 3:
Cover and place in fridge for 10 mins or until cool, then fold in cream. Divide into 3 portions and return to fridge.
Step 4:
Remove 1 portion of mixture from fridge. Bring to room temperature. Stir in white chocolate. Pour into prepared pan. Freeze for 2 hours or until set.
Step 5:
Remove another portion of mixture from the fridge and bring to room temperature. Stir in milk chocolate. Pour over white chocolate semifreddo in the pan. Freeze for 2 hours or until set.
Step 6:
Repeat with remaining mixture and dark chocolate. Pour over milk chocolate semifreddo in the pan. Cover with plastic wrap. Freeze overnight or until firm.
Step 7:
Chocolate sauce: Combine additional chocolate, cream, milk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until chocolate melts and sauce is smooth. Set aside to cool to room temperature.
Step 8:
Remove semifreddo from freezer. Stand in the pan for 10 mins then invert semifreddo onto serving plate. Drizzle with chocolate sauce and strawberries if using.
Image and recipe courtesy of Taste. Tried and tested by Carol & Trudi!
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