Chilli Chocolate Semifreddo

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a baking dish with parchment paper for easy removal.

2. 2

   In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is hot but not boiling.

   Tip: Be careful not to let the milk boil, as this can cause it to scald.

3. 3

   Remove the milk from the heat and add in the dark chocolate, stirring until the chocolate has melted and the mixture is smooth.

   Tip: Use a whisk or spatula to get rid of any lumps.

4. 4

   In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.

   Tip: Make sure to break up any egg yolks that have started to scramble.

5. 5

   Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

   Tip: This is called tempering the eggs, and it helps prevent them from becoming too thick or scrambled.

6. 6

   Add the chilli flakes to the mixture and stir to combine.

   Tip: If you prefer a milder chilli heat, start with 10g and adjust to taste.

7. 7

   Pour the mixture into a pre-greased 20x20cm baking dish.

   Tip: Make sure to grease the dish well, as this will help the mixture release easily when it's set.

8. 8

   Bake for 25-30 minutes, or until the edges are set and the centre is still slightly jiggly.

   Tip: Don't overbake, as this can cause the mixture to become too firm and separate.

9. 9

   Remove the baking dish from the oven and let it cool to room temperature.

   Tip: This is the hardest part - resisting the temptation to dig in immediately!