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Nougat and chocolate semifreddo

Australian Gourmet Traveller recipe for nougat and chocolate semifreddo.

By Emma Knowles
  • Serves 12
  • 20 mins preparation
  • 5 mins cooking plus nougat making, cooling, firming, freezing
Nougat and chocolate semifreddo
Nougat and chocolate semifreddo

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

Ingredients

  • 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 <b><a href='/recipes/recipe-search/masterclass/2012/11/cranberry,-pistachio-and-almond-nougat/'>cranberry, pistachio and almond nougat recipe</a></b>), diced
  • To serve: raspberries
  • For dusting: pure icing sugar, sieved

Method

Main
  • 1
    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.
  • 2
    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).
  • 3
    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).
  • 4
    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.