Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone)

Name: Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams coarsely chopped bittersweet chocolate; 43 grams 1/4 cup finely chopped bittersweet chocolate; 2 Tbsps almond-flavored liqueur, such as amaretto; 3 larges eggs, separated (see Notes); 12 servings Ice; 177 milliliters hot milk (about 125°); 118 milliliters sugar; 414 milliliters whipping cream, divided; 198 grams cups (about finely chopped or crushed Italian torrone classico (almond nougat; see Notes), divided

Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone) might be just the side dish you are searching for. One portion of this dish contains approximately 3g of protein, 19g of fat, and If you have ice, eggs, whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Set a bowl of ice water near the stove.

Ingredients you will need

Water

Equipment you will use

Stove

Bowl

Put the egg yolks and sugar in a bowl. With a whisk or electric mixer, beat until thick and pale yellow, 1 to 2 minutes. Slowly add the hot milk.

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Egg Yolk

Sugar

Milk

Equipment you will use

Hand Mixer

Whisk

Bowl

Pour the mixture into a 1- to 2-qt. saucepan and cook over medium heat, stirring constantly, until it's thick enough to coat a metal spoon and reaches about 165 on an instant-read thermometer, 4 to 5 minutes. Do not let custard boil or it will curdle.

Ingredients you will need

Custard

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove from heat and set in bowl of ice water; stir often until cold. Stir in 1 cup nougat and the liqueur.

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Water

Liqueur

Nougat

Equipment you will use

Bowl

Line a 5- by 9-in. loaf pan with a single sheet of plastic wrap, leaving overhang on all sides.

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Wrap

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Plastic Wrap

Loaf Pan

Sprinkle the bottom first with remaining 1 cup nougat, then the 1/4 cup chocolate, spreading them evenly.

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Chocolate

Nougat

In a bowl with clean beaters or a whisk, whip egg whites to stiff peaks. In a separate bowl, whip 1 1/4 cups cream to firm peaks.

Ingredients you will need

Egg Whites

Cream

Equipment you will use

Whisk

Bowl

Pour custard over egg whites and fold in gently. Fold in whipped cream until no white streaks remain.

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Whipped Cream

Egg Whites

Custard

Pour the custard mixture into the loaf pan. Cover with overhanging plastic wrap. Freeze semifreddo until firm, at least 6 hours or up to 1 week.

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Custard

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

For the chocolate sauce: In a small saucepan, bring remaining 1/2 cup cream to a simmer.

Ingredients you will need

Hot Fudge Sauce

Cream

Equipment you will use

Sauce Pan

Put the 1/4 lb. chocolate in a bowl and pour hot cream over it.

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Chocolate

Cream

Equipment you will use

Bowl

Let stand until chocolate is softened, about 3 minutes, then whisk until smooth.

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Chocolate

Equipment you will use

Whisk

Remove plastic wrap covering loaf pan. Put a platter upside down over pan. Invert and remove pan and plastic wrap. If you want to remove wrinkle marks, smooth them over using a spatula.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Spatula