Double chocolate semifreddo

This heavy dessert is exactly what you'll want at the end of a hard week - think indulgent chocolate and thick whipped cream

Recipe courtesy of Lily O'Briens

Ingredients

Step 1
Melt the Lily O’Brien’s dark chocolate drops in microwave or in a bowl over pan of simmering water, set aside to cool down slightly.
Step 2
Whip cream to soft peaks and set aside.
Step 3
Whip egg whites until stiff peaks form – set aside.
Step 4
In a bowl with electric mixer whip egg yolks and sugar until fluffy and risen.
Step 5
Add the Hazelnut paste, liquor and melted chocolate to the egg yolk, keep mixing until combined.
Step 6
Gently fold in the whipped cream and egg whites until mix is smooth, try not to deflate mix.
Step 7
Divide into small glasses or cups and freeze for approx. 4 hours.
Step 8
Remove from freezer 5 minutes before serving, sprinkle with milk chocolate shavings and roasted hazelnut pieces.