This is another one of our great make-ahead desserts! This triple chocolate semifreddo looks incredible, quite elegant and I think it’s not necessary to say how delicious this is. It’s creamy and chocolaty, not too sweet, with bites of crunchy chocolate curls, by far one of the best treats for summer days. This would make a beautiful dessert for special occasions–a chocolate lover’s dream!
Prep time: 30 mins + chilling time
Cook time: 10 mins
Total time: 40 mins + chilling time
500ml whipping cream (35% fat)
2 egg yolks, extra
100g milk chocolate
100g dark chocolate
100g whíte chocolate
chocolate curls, for decorating
In a heatproof bowl over a pan of simmering water, place each chocolate. Cook, stirring occasionally, allow the chocolates to melt for a few minutes. Set aside.
Combine the eggs, egg yolks and sugar in a medium bowl over a medium saucepan of simmering water. Carefully use an electric hand mixer to whisk for 6–8 minutes or until thick and creamy. Remove from the heat and let it aside to cool slightly.
Beat the cream well until stiff peaks form. Gently fold in the egg mixture until everything is completely combined.
Divide the mixture into three equal portions and fold the chocolates into each bowl.
Using plastic wrap to line a 2 litre-capacity loaf tin and pour in the whíte chocolate mixture. Freeze for 20 minutes or until partially set, then set aside the other mixtures to cool at room temperature.
Pour the milk chocolate mixture over the whíte and evenly spread it out. Freeze for a further 20 minutes, or until the mixture is partially set.
Pour the dark chocolate mixture on top of the milk chocolate one gently. Freeze until solid (about 4-6 hours or overnight).
Carefully remove plastic wrap after turning out onto a large serving plate.
Using chocolate curls or grated chocolate to decorate if desired.
Cut into slices and serve!
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