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Chocolate-amaretto-semifreddo

A light and creamy Italian dessert that combines a delicious mix of dark chocolate and amaretto.

Ingredients

  • 300g Morrisons The Best Dark Chocolate
  • 500ml double cream
  • 1 vanilla pod
  • 150g caster sugar
  • 4 eggs, separated
  • 75ml Disaronno Amaretto liqueur
  • 100g flaked almonds, toasted
  • 100g Amaretti Tradizionali biscuits
  • cocoa powder, for dusting

Method

  1. Lightly grease a 1.5 litre loaf tin then line it with 2 layers of cling film, leaving it hanging over the edges.
  2. Melt 200g of the chocolate and leave to cool; chop the rest up. Whip the cream until it forms soft peaks.
  3. Slice the vanilla pod lengthways, scrape out the seeds and place these, with 50g of the sugar and the egg yolks, into a metal or glass bowl. Place this over a simmering pan of water and whisk constantly until the mixture doubles in volume.
  4. Fold the melted chocolate into the egg yolks with a rubber spatula; cool.
  5. Make a sugar syrup by adding the remaining sugar to 100ml of water and heating to 115°C. Meanwhile, in a clean bowl, whisk the egg whites into soft peaks. Slowly whisk in the syrup.
  6. When the chocolate mixture is at room temperature, gently fold the whipped cream into it. Next add a large spoonful of the egg whites with the Amaretto and mix in. Gently fold in the remaining egg whites.
  7. Lightly crush the Amaretti biscuits into the mixture, reserving a handful, and add the chopped chocolate and half the almonds. Fold once then spoon into the loaf tin. Cover the top with the overhanging cling film and freeze for at least 5 hours.
  8. To serve, turn out onto a plate and remove the cling film. Dust with cocoa and top with the remaining almonds and crumbled biscuits.
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8 Serves 8 people
10 Preparation time of 10 mins
10 Cooktime for 10 mins
738
Calories
37%
46.3g
Sugar
51%
54.1g
Fat
77%
26.5g
Saturate
133%
0.2g
Salt
3.3%
of your Guideline Daily Amount (GDA)

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