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    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

    Italian Torrone Semifreddo is a dessert that I remember on my mom's table since I was a baby. Italian nougats nuggets and chocolate chunks enrich this tasty and creamy vanilla semifreddo. My suggestion for this recipe is hard Torrone. If you prefer the soft Torrone, the result will be less crunchy, but delicious as well. This recipe is perfect for any gathering with family and friends! 

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

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    torrone-semifreddo

    • 6 yolks (preferably pasteurized)
    • 1 Qt (500 ml) wiping cream
    • 5 oz (125 g) hard torrone (nougat) with almonds
    • 5 oz chocolate chunks 70% cocoa
    • 1 drop vanilla extract
    • 1 cup (100 g) caster sugar

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

    CHOOSING THE EGGS

    This delicious Italian Torrone Semifreddo contains raw yolks. To avoid any risk of foodborne, use only very fresh and trusted eggs. Alternatively, I strongly suggest using pasteurized eggs.

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

    WHIPPING CREAM TORRONE AND CHOCOLATE

    Pour the cream very cold in a bowl and whip it with an electric mixer until extremely firm, then store in the fridge. After that, reduce the chocolate bar into not too small chunks, then reduce the torrone into similar size pieces.

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

    YOLKS AND SUGAR

    Crack the eggs and divide the yolks. Waste food is a shame, so consider to use the whites to prepare something else, for instance, my meringues 🙂 . Combine the yolks with the caster sugar and a drop of vanilla extract, and whisk with the electric mixer until thick and fluffy.

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

    ITALIAN TORRONE SEMIFREDDO

    Combine the whipped cream with the yolks mixture, and torrone, and chocolate chunks. Stir carefully until very consistent, then pour all into a loaf pan. After that, store immediately in the freezer for at least 5 hours.

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

    SERVING

    The only limit to serve the Italian Torrone Semifreddo is your creativity! The classic way is immersing the loaf pan partially into warm water for a few second, then flip it on a plate and serve sliced. Personally, I love to serve my Semifreddo scooped like an ice cream with a drop of coffee to pour on the top immediately before eating, a little melted at the right grade!

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    TAKE A LOOK AT THIS

    Italian rice cake (torta degli addobbi)

    Italian rice cake (torta degli addobbi)

    PRINTABLE VERSION

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Italian Torrone Semifreddo is a dessert that I remember on my mom's table since I was a baby. Italian nougats nuggets and chocolate chunks enrich this tasty and creamy vanilla semifreddo. My suggestion for this recipe is hard Torrone. If you prefer the soft Torrone, the result will be less crunchy, but delicious as well. This recipe is perfect for any gathering with family and friends!
    Author: Filippo Trapella - philosokitchen.com
    Serves: 8
    Ingredients
    • 6 yolks (preferably pasteurized)
    • 1 Qt (500 ml) wiping cream
    • 5 oz (125 g) hard torrone (nougat) with almonds
    • 5 oz (125 g) chocolate chunks 70% cocoa
    • 1 drop vanilla extract
    • 1 cup (100 g) caster sugar
    Instructions
    1. CHOOSING THE EGGS
      This delicious Italian Torrone Semifreddo contains raw yolks. To avoid any risk of foodborne, use only very fresh and trusted eggs. Alternatively, I strongly suggest using pasteurized eggs.
    2. WHIPPING CREAM TORRONE AND CHOCOLATE
      Pour the cream very cold in a bowl and whip it with an electric mixer until extremely firm, then store in the fridge. After that, reduce the chocolate bar into not too small chunks, then reduce the torrone into similar size pieces.
    3. YOLKS AND SUGAR
      Crack the eggs and divide the yolks. Waste food is a shame, so consider to use the whites to prepare something else, for instance, my meringues 🙂 . Combine the yolks with the caster sugar and a drop of vanilla extract, and whisk with the electric mixer until thick and fluffy.
    4. ITALIAN TORRONE SEMIFREDDO
      Combine the whipped cream with the yolks mixture, and torrone, and chocolate chunks. Stir carefully until very consistent, then pour all into a loaf pan. After that, store immediately in the freezer for at least 5 hours.
    5. SERVING
      The only limit to serve the Italian Torrone Semifreddo is your creativity! The classic way is immersing the loaf pan partially into warm water for a few second, then flip it on a plate and serve sliced. Personally, I love to serve my Semifreddo scooped like an ice cream with a drop of coffee to pour on the top immediately before eating, a little melted at the right grade!
    3.5.3217

    ITALIAN TORRONE SEMIFREDDO with chocolate chunks

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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