Chocolate semifreddo

SERVES 6 PREPARATION: 15 MIN COOKING: 15 MIN FREEZING: 3 HR

400g dark chocolate, chopped 3 eggs

2 egg yolks

180ml (¾c) castor sugar 300ml cream, whipped

160ml sour cream

5ml (1t) vanilla essence

60g nougat, chopped

1 Melt the dark chocolate over a pot of simmering water, taking care that the pot does not touch the water. Stir until smooth then set aside.

2 Whisk the eggs, yolks and castor sugar in a separate heatproof bowl over a saucepan of simmering water until pale and thick.

3 Transfer to another bowl and whisk until thick and cooled to room temperature.

4 Whisk the cream, sour cream and vanilla essence in a bowl until soft peaks form.

5 Fold the melted chocolate into the egg mixture, then fold into the cream mixture until combined.

6 Fold in the chopped nougat, spoon into a container and freeze for 3 hours or until firm.

Semifreddo is a half-frozen Italian dessert.