Double chocolate semifreddo
This heavy dessert is exactly what you'll want at the end of a hard week - think indulgent chocolate and thick whipped cream
Recipe courtesy of Lily O’Briens
Ingredients
- Lily O’Brien’s Dark chocolate Drops 150g
- Whipping cream 350ml
- Egg whites 3
- Egg yolks 4
- Caster sugar 80g
- Hazelnut paste 2 tbsp, (Nutella)
- Hazelnut liquor 2 tbsp, (optional)
Method
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Step 1
Melt the Lily O’Brien’s dark chocolate drops in microwave or in a bowl over pan of simmering water, set aside to cool down slightly.
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Step 2
Whip cream to soft peaks and set aside.
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Step 3
Whip egg whites until stiff peaks form – set aside.
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Step 4
In a bowl with electric mixer whip egg yolks and sugar until fluffy and risen.
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Step 5
Add the Hazelnut paste, liquor and melted chocolate to the egg yolk, keep mixing until combined.
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Step 6
Gently fold in the whipped cream and egg whites until mix is smooth, try not to deflate mix.
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Step 7
Divide into small glasses or cups and freeze for approx. 4 hours.
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Step 8
Remove from freezer 5 minutes before serving, sprinkle with milk chocolate shavings and roasted hazelnut pieces.
