Double chocolate semi-freddo
13
Points®
Total time: 22 min • Prep: 20 min • Cook: 2 min • Serves: 6 • Difficulty: Easy
This creamy chocolate pudding has both dark and white chocolate. Double the chocolate, double the fun!
Ingredients
Light evaporated milk
375 ml, chilled
Reduced-fat milk
⅓ cup(s), (80ml)
Dark chocolate
75 g, finely chopped
Egg yolk
3 medium
Caster sugar
¼ cup(s), (55g)
Cocoa powder
2 tbs
White chocolate
75 g, finely chopped
Instructions
1
Using electric beaters, beat chilled evaporated milk for 2–3 minutes or until light and fluffy.
2
Meanwhile, place milk in a small saucepan over medium heat and bring to the boil. Stir in dark chocolate until melted and smooth. Remove from heat.
3
Using electric beaters, beat egg yolks and sugar until thick and creamy. Gradually beat in hot chocolate mixture, then cocoa powder. Fold in whipped evaporated milk and finely chopped white chocolate.
4
Pour mixture into a 1L (4- cup) capacity 25cm x 11cm (top measurement) loaf tin. Cover with plastic wrap and freeze overnight or until firm. Stand semi-freddo at room temperature for 5 minutes before serving in scoops.
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