Milk Chocolate Semifreddo

Instructions

1. 1

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

2. 2

   In a separate bowl, whisk together the heavy cream, granulated sugar, and salt until stiff peaks form.

   Tip: Be careful not to over-whisk.

3. 3

   In another bowl, whisk together the egg yolks and vanilla extract until pale and thick.

4. 4

   Fold the whipped cream mixture into the egg yolk mixture until well combined.

5. 5

   Fold the melted chocolate into the cream mixture until well combined.

6. 6

   Pour the mixture into a 20x20cm baking dish and freeze for at least 2 hours.

   Tip: Use a fork to scrape the mixture and break up any ice crystals.

7. 7

   Scoop the semifreddo into individual serving cups or a large serving dish.

8. 8

   Dust with confectioner's sugar and serve immediately.

9. 9

   Optional: Top with whipped cream or a sprinkle of confectioner's sugar before serving.