Semifreddo al Torroncino

Yield: 4 servings

4½ ounces hazelnut torrone, chopped into crumbs
3½ ounces dark chocolate, chopped
3 large egg yolks
1¼ cups heavy cream
1/3 cup sugar

Combine the sugar with 1/3 cup water in a saucepan, and bring to a boil. Pour the mixture over the egg yolks in a separate bowl, and whisk until cool.

Whip ¾ cup of the cream to soft peaks in a small bowl. Fold this and the torrone into the yolk mixture.

Pour into a loaf pan, smoothing the top. Cover in plastic wrap, and freeze until firm, at least 8 hours.

Scald the remaining cream in a small saucepan, and whisk in the chocolate. Place about 1 tablespoon of this chocolate sauce on each plate. Cut the still-chilled semifreddo into 4 slices, and place 1 slice over the chocolate sauce.

Buon appetito! 

This recipe was first published courtesy of Eataly Magazine.

Find the original recipe here.

Get a taste of torrone for yourself at Eataly Chicago's Torrone Party on Saturday, December 17! Learn more.