Triple Chocolate Semifreddo
Preparation time: 40 min
- 3 eggs
- 2 egg yolks, extra
- 1/2 cup (100g) sugar
- 2 cups (500ml) whipping cream (35% fat)
- 3.5 oz (100g) white chocolate
- 3.5 oz (100g) milk chocolate
- 3.5 oz (100g) dark chocolate
- Chocolate curls, for decorating
1.Place each chocolate in a heatproof bowl over a pan of simmering water (bain-marie). Allow the chocolates to melt, stirring occasionally. Set aside until ready to use.
2.Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6-8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
3.Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
4.Divide the mixture into three equal-sized amounts, and fold the chocolates, each into a different bowl.
5.Line a 2 litre-capacity loaf tin with plastic wrap and pour in the white chocolate mixture. Freeze for 20 minutes or until partially set, leaving the other mixtures at room temperature.
6.Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set.
7.Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
8.When ready to serve invert onto a plate, remove the plastic wrap, decorate if desired with chocolate curls or grated chocolate and cut into slices.