This dessert offers the perfect flavour combination all in one bite
Chocolate, espresso and hazelnut semifreddo topped with crushed
- 200g milk chocolate, roughly chopped
- 2 large eggs
- 60ml (¼ cup) sugar
- 45ml (3 tbsp) espresso
- 375ml (1½ cup) fresh cream, whipped
- 180ml (¾ cup) whole hazelnuts, toasted
- 250ml (1 cup) fresh raspberries
- 8 shortbread biscuits, lightly crushed
- fresh mint sprigs
Line a 750ml mould or loaf tin with plastic wrap, ensuring that some of the plastic wrap hangs over the side of the mould.
Melt the chocolate until smooth. Keep it aside over a bowl of lukewarm water to ensure it doesn’t harden.
Place the eggs, sugar and espresso in a glass bowl. Place this on top of a pot of simmering water and whisk constantly until the mixture has thickened and doubled in volume.
Remove this mixture from the heat and whisk in the chocolate. Allow this mixture to cool off for 10 minutes.
Fold in the cream and hazelnuts.Pour this mixture into the mould and place in the freezer to harden overnight.
Turn out of the mould and peel off the plastic wrap.
Slice the semifreddo and serve with fresh raspberries and crushed shortbread. Garnish with fresh mint sprigs.