Semifreddo al Torroncino (Nougat Semifreddo Recipe)

Semifreddo al Torroncino (Nougat Semifreddo Recipe)
  • courseDolce
  • difficultyMedium
  • preparation time30 minutes prep, plus 8 hours rest

At Eataly, we encourage you to cook at home. Donning the apron need not take hours, though – especially with this sweet and simple recipe for semifreddo al torroncino. Torino is known for its desserts, such as its namesake torrone, Italy’s answer to nougat, and dark chocolate. A crowd pleaser — especially during the holidays — this traditional chilled dessert features both.

Semifreddo al Torroncino (Nougat Semifreddo)
Recipe courtesy of Eataly

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!