Chocolate, pistachio & nougat semi-freddo

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• Belkey

  09 April 2012

  Belkey rated and commented on this recipe

  

  This was delicious, really easy (although needed alot of bowls!) I added chopped pistaschios to the top when I served it and served with fresh raspberries. Will do again as can be prepared way on advance.

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• Frantic Flapjack

  26 June 2012

  Frantic Flapjack rated and commented on this recipe

  

  This is a perfect dessert as it can be prepared well in advance and has the wow factor. I did use a pink/white nougat and it was perfectly fine so don't worry if you can't get torrone or don't want to splash out. Decorated with chopped pistachios and served with raspberries which cut through the richness of the chocolate.

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• Vanny

  22 July 2012

  Vanny rated and commented on this recipe

  

  I made this for a dinner party for 8 and used the pink/ white nougat which was absolutely fine ( and much cheaper). I served it on a big white plate with raspberries to one side and poured some single cream around the outside.....it had the wow factor and everyone raved how delicious it was. Defiantly one to do for a big group it would have served 12 as I cut it white thin ( it is quite rich)

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• ruthycantfail

  02 January 2013

  ruthycantfail rated and commented on this recipe

  

  I have found that using a hand whisk gives a much better result to the sabayon base than an electric whisk. Plus, I don't use the nougat, just 100g pistachios. Served with vaniila poached pears this is delicious!

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• cooking80

  09 March 2013

  cooking80 rated and commented on this recipe

  

  Lovely! I wanted somehting i could make before hand for a meal with friends. I served with double cream and strawberries, delish! I used half for a meal for four and now i have other friends coming this weekend, i already have the rest of the pudding ready in the freezer!

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• janet

  11 April 2013

  janet rated and commented on this recipe

  

  Made this as one of the desserts on Easter Sunday, it was simply wonderful, very smooth and creamy and froze really well. I used the recommended nougat and it was amazing as it went all soft,blending with the chocolate which is rather like a mousse, would make again.

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Ingredients

• butter , for the tin
• 75g golden caster sugar
• 4 medium eggs
• 250g dark chocolate , finely chopped
• 450ml double cream
• 140g hard nougat or torrone, chopped into 0.5cm chunks
• 50g pistachios , roughly chopped

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 25 mins

Cook 5 mins

Ingredients

• butter , for the tin
• 75g golden caster sugar
• 4 medium eggs
• 250g dark chocolate , finely chopped
• 450ml double cream
• 140g hard nougat or torrone, chopped into 0.5cm chunks
• 50g pistachios , roughly chopped

PER SERVING

490 kcalories, protein 6g, carbohydrate 34g, fat 37 g, saturated fat 20g, fibre 1g, sugar 34g, salt 0.1 g

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