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Nougat and chocolate semifreddo

You'll need to begin this recipe a day ahead.

You'll need

350 gm dark chocolate (56% cocoa solids), finely chopped 100 gm dark chocolate (70% cocoa solids), finely chopped 45 ml brandy 550 ml thickened cream 120 gm caster sugar 45 gm liquid glucose 5 egg yolks 180 gm nougat (see cranberry, pistachio and almond nougat recipe), diced To serve: raspberries For dusting: pure icing sugar, sieved


  • 01
  • Place chocolate, brandy and half the cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth (1-2 minutes). Set aside and keep warm. Whisk remaining cream to soft peaks and set aside.
  • 02
  • Stir sugar, glucose and 80ml water in a separate saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (2-3 minutes).
  • 03
  • Whisk yolks in an electric mixer until pale (2-3 minutes). Whisking continuously, gradually add sugar syrup, then whisk until cooled to room temperature (2-3 minutes). Fold in chocolate mixture, then whipped cream and refrigerate until just firm (1 hour). Fold in nougat, spoon into a 2-litre pudding bowl, smooth top and freeze until firm (overnight).
  • 04
  • Dip pudding bowl in hot water, run a palette knife around the sides, invert onto a chilled serving plate and freeze until required. Serve topped with raspberries and icing sugar.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2012

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