Chocolate Semifreddo

Directions

1. 1
   To make the base for the semifreddo, melt the dark chocolate, cool slightly.
2. 2
   Pulse the cornflakes and the melted chocolate until combined.
3. 3
   Spread thinly over the base of 8 flan tins lined with cling wrap.
4. 4
   Place in fridge for at least 1 hour.
5. 5
   Melt the milk chocolate and put aside.
6. 6
   Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
7. 7
   Set aside and cool. Then add the melted milk chocolate.
8. 8
   While the egg yolk mixture is cooling, whisk egg whites until foamy.
9. 9
   Slowly add the 75g sugar until they form a stiff meringue.
10. 10
    Fold the meringue into the cooled chocolate egg mixture.
11. 11
    Fold in the whipped cream until well incorporated.
12. 12
    Pour the mixture into the 8 flan tins and freeze for 2-3 hours.
13. 13
    To unmold lift out using the cling wrap.