Hot chocolate cream
Finely chop the chocolate and gradually pour the hot cream (92 ° C) over it.
Mix gently with the spatula, trying to incorporate as little air as possible.Stir until the chocolate melts completely becoming a compact and shiny cream.
Assembling
Add the meringue a little at a time to the yolks whipped up, stirring constantly from top to bottom, and then exit the whipped cream from the fridge and add it also gradually to the compost, after everything has blended well, add the caramelized almonds, mixing them well, obtaining a homogeneous compost.
Pour it into a plumcake mold (9 x 5 x 2.7-inch deep) previously covered with a sheet of plastic wrap, level it, and place it in the freezer for at least 12 hours.
30 minutes before serving, remove the mold from the freezer.
In a serving plate, pour the semifreddo.
And pour the hot chocolate over the semifreddo’s surface.
ADVERTISEMENT
