Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone)

Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone)
Photo by Lisa Romerein

Ingredients

  • Ice
  • 2 cups (about 7 oz.) finely chopped or crushed Italian torrone classico (almond nougat; see Notes), divided
  • 3 large eggs, separated (see Notes)
  • ¾ cup hot milk (about 125°)
  • 1 ¾ cups whipping cream, divided
  • ¼ cup (1 1/2 oz.) finely chopped bittersweet chocolate
  • ½ cup sugar
  • + 2 more ingredients
    • ¼ pound coarsely chopped bittersweet chocolate
    • 2 tablespoons almond-flavored liqueur, such as amaretto

1. Set a bowl of ice water near the stove. Put the egg yolks and sugar in a bowl. With a whisk or electric mixer, beat until thick and pale yellow, 1 to 2 minutes. Slowly add the hot milk. Pour the mixture into a 1- to 2-qt. saucepan and cook over medium heat, stirring constantly, until it's thic...

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