Triple Chocolate Semifreddo
3.5 oz(100g) white chocolate 3.5 oz(100g) milk chocolate 3.5 oz(100g) dark chocolate
melt chocolates over bain marie
3 eggs
2 egg yolks, extra
1/2 cup (100g) sugar
beat for 6-8 minutes until thick and pale
allow to cool slightly
2 cups (500ml) whipping cream (35% fat)
gently fold through the egg mixture until well combined
divide the mixture into three equal-sized amounts
fold white chocolate
2 litre capacity loaf tin
freze for 20 minutes until partially set
fold milk chocolate
freeze for 20 minutes or until partially set
fold dark chocolate
freeze for 4-6 hours or overnight
decorate if desired with chocolate curs or grated chocolate