Name: Frozen Nougat and Chocolate Dessert
Yield: Yield: About 8 portions
Ingredients: 6 ounces hard Italian nougat, torrone, with almonds; 6 eggs; 6 tablespoons sugar; 2 cups heavy whipping cream; 1/2 cup bittersweet or semisweet chocolate fragmented into small pieces; 1 tablespoon dark rum; A 2-quart bowl or slightly larger; A pinch of salt

Semifreddo al Torrone e Cioccolato

The frozen dessert that Italians make at home is usually a semifreddo, which translates literally as half-cold. It comes by its name because a semifreddo always contains some ingredient such as biscuits, candied fruits, nuts, or ricotta that does not freeze solid and hence does not require the freezing power of an ice cream machine. All it needs is an overnight stay in the freezer.

The key ingredient in this semifreddo is torrone, the hard Piedmontese nougat bar made from egg whites and almonds that in northern Italy is an inseparable part of any well-stuffed Christmas basket.

Recipe notes

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