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Chocolate-torrone semifreddo

Australian Gourmet Traveller recipe for chocolate-torrone semifreddo.

By Emma Knowles
  • 20 mins preparation
  • 15 mins cooking plus freezing
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Homemade ice-cream, sorbet and gelato are real treats. Many can be made without an ice-cream machine. This deep-chocolate semifreddo is a handsome example. Studded with chewy torrone, it's best served simply scooped into cones.


  • 400 gm dark chocolate (56% cocoa solids), finely chopped
  • 3 eggs
  • 2 egg yolks
  • 140 gm raw caster sugar
  • 300 ml thickened cream
  • 150 gm sour cream
  • 1 tsp vanilla extract
  • 60 gm torrone, diced (see note)
  • To serve: wafer cones and roasted hazelnuts (optional)


  • 1
    Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.
  • 2
    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 the bowl of an electric mixer, and whisk until thick and cooled to room temperature (4-5 minutes).
  • 3
    Meanwhile, whisk cream, sour cream and vanilla in a bowl to soft peaks.
  • 4
    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.


Note This recipe makes about 2 litres. Torrone is an Italian nougat. It can be hard (duro) or soft and chewy (morbido). We like to use morbido. It's available from delicatessens or you can make your own using our torrone recipe.