Chocolate Semifreddo with Raspberries Recipe - Better Homes & Gardens Australia
Looking for the perfect dessert to serve following Christmas lunch or dinner? Give ice-cream fans reason to celebrate with this decadent chilled dark-chocolate show stopper. Topped with fresh...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- Cooking oil spray, to grease
- 400g dark chocolate, finely chopped
- ¼ cup cocoa powder, sifted
- 600ml thickened cream
- 3 eggs
- 2 egg yolks
- 1 tsp vanilla bean paste
- ¾ cup caster sugar
- ¼ cup water
- 2 cups roughly chopped honeycomb
- 2 cups frozen raspberries
- 8 plain chocolate biscuits, finely chopped
- Extra 150ml whipped cream
- Fresh raspberries, to decorate
- Extra honeycomb broken into shards, to decorate
- Dark chocolate curls, to decorate
- Chocolate ganache sauce
- 120g dark chocolate, chopped
- 300ml thickened cream
- 1 Tbsp water
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