Name: Nougat semifreddo in white chcocolate cones
Cook time: 5 min
Total time: 5 min
Ingredients: Nougat semifreddo in white chocolate cones; 300 gram white chocolate melts (compound chocolate), melted; 2 eggs; 1/3 cup (75g) caster sugar; 1 2/3 cup (400ml) thickened cream, whipped softly; 1 teaspoon vanilla extract; 100 gram almond nougat, chopped finely; 150 gram vienna almonds, chopped coarsely; Dark chocolate sauce; 2/3 cup (160ml) cream; 200 gram good quality dark eating chocolate, chopped finely

Wow your guests, partner or even just yourself with this decadent dessert. The nougat semifreddo looks as impressive as it tastes yet is surprisingly straightforward. And because you deserve to treat yourself it’s drizzled with a rich dark chocolate sauce.

Or would you prefer a classic chocolate semifreddo?

Ingredients

Nougat semifreddo in white chocolate cones

300 gram white chocolate melts (compound chocolate), melted

2 eggs

1/3 cup (75g) caster sugar

1 2/3 cup (400ml) thickened cream, whipped softly

1 teaspoon vanilla extract

100 gram almond nougat, chopped finely

150 gram vienna almonds, chopped coarsely

Dark chocolate sauce

2/3 cup (160ml) cream

200 gram good quality dark eating chocolate, chopped finely

Method

1.Fold baking paper squares in half diagonally to form a triangle (see notes). Twist to make a cone shape. Secure with a staple at least 7cm from where the corners meet at the top. Trim rim evenly. Cones should measure 15cm in height.

2.Using a parfait spoon (or long-stemmed teaspoon), coat the inside of the paper cone with the white chocolate. Stand each cone in a tall glass to set.

3.Beat eggs and sugar in a small bowl with an electric mixer for about 5 minutes or until thick and foamy. Transfer to a large bowl; fold in whipped cream and vanilla, then nougat and three-quarters of the vienna almonds. Spoon mixture into white chocolate cones, freeze several hours or overnight, until set.

4.To make dark chocolate sauce, bring the cream to the boil in a small saucepan. Pour over chocolate in medium bowl, whisk until smooth.

5.To unmould, carefully remove staple and baking paper from cones, place each in the centre of a serving plate; stand for up to 20 minutes for best serving texture.

6.Just before serving, drizzle with warm dark chocolate sauce and sprinkle with remaining vienna almonds.

You will need eight 30cm squares of baking paper to make the paper cones. Vienna almonds are sugar-coated almonds available from some specialty nut stores and some delicatessens or gourmet food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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