I made this dessert for a dinner party.. it was a hit! I was actually surprised with myself that I made Semifreddo, you know ice cream at home without an ice cream maker.. I thought it was almost impossible to achieve such great texture and taste.. beautiful and versatile dessert.
1-Line a loaf tin with clingfilm.
-Chop the chocolate bar into small-medium size chunks, set aside.
-Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve.
-Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
2-In a bowl, whip the double cream until thick.
-Gently fold in the egg and sugar mixture.
-Add the chopped chocolate bar to the mixture.
-Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
3-When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate)
-Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.