Chocolate Semifreddo Recipe | Masala Mornings | Masala TV | Shireen Anwar | Dessert

Method:
in a deep clean bowl add yolks & sugar. Place this over double boiler and whisk constantly until double in volume. Remove and keep aside. In another bowl add egg whites and salt. Place it over double boiler and whisk continuously until the temperature reaches to
70 c. Remove from heat, add in vanilla essence and start beating until medium peaks form. In a stand mixer bowl beat cream until soft peaks then add in egg yolk mixture and give it a good mix. Finally fold egg whites with cream mixture gently before pouring into a mould. Pour half of the mousse mixture into the mould then make a layer of choco heze in center and pour the remaining half on top. Take a skewer or knife and give it a gentle swirl. Keep it in the freezer for at least 6 hours before serving. Serve it with choco heze and roasted almonds on top.

Method:
in a stand mixer bowl cream butter & sugar on medium speed with the help of paddle attachment. T in it. Add eggs, vanilla extract and mix well for 2 to 3 minutes. Add all the dry ingredients and mix on low speed just until each item is incorporated into the dough. Make small ball with the help of scoop and place on a baking sheet, chill for 30 minutes before baking. Bake at 170 c for 10 to 12 minutes. Remove on a wire rack to cool properly before storage.