Double Chocolate Semifreddo
Simple elegance reigns in this truly simple dessert. Chocolate On Top meets more dark chocolate and salted caramel in this classic, chilled dessert from Italy.
1 bag Rich's Chocolate On Top Non-Dairy Dessert Topping (01855)
8 oz semi sweet chocolate, melted and cooled to room temperature
1 cup caramel topping
1 tbsp coarse kosher salt
- Combine On Top and melted chocolate until well mixed. Scoop the mix into 6 round silicone molds (4 fl oz each) and freeze until set.
- Combine caramel topping and coarse sea salt in separate pan, heat sauce just enough to dissolve salt, then cool.
- To serve, spoon 1/4 cup caramel sauce onto a plate, then center semifreddo in the pool of sauce. Sprinkle with coarse sea salt if desired.