This is a seriously rich deep-chocolate semifreddo, which when served in a wafer cone, brings out the child in even the most refined of adults. I love to make this and present it with in wafer cones and watch the look of delight that appears. Drips of chocolate done the front of shirts and ice-cream on the face, just add to the total enjoyment of eating this beauty. I prefer to use the soft and chewy morbido torrone but you can any form of chewy torrone.
Chocolate-torrone semifreddo
400g dark chocolate (56% cocoa solids), finely chopped
3 eggs
2 egg yolks
140g raw caster sugar
300ml thickened cream
150g sour cream
1 teaspoon vanilla extract
60g torrone (morbido), diced
Wafer cones and roasted hazelnuts, to serve
Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.
Whisk eggs, yolks and sugar in a separate heatproof bowl over a saucepan of simmering water until pale and mixture holds a thick ribbon (6-7 minutes). Transfer to a bowl of an electric mixer and whisk until thick and cooled to room temperature (4-5 minutes).
Meanwhile, whisk cream, sour cream and vanilla in a bowl to soft peaks. Fold chocolate into egg mixture, then fold in cream mixture to combine. Fold in torrone, spoon into a container and freeze until firm (4-5 hours). Serve scoops in wafer cones and top with hazelnuts.
