Ingredients

16 oz On Top® Chocolate Whipped Topping
8 oz Semi-sweet Chocolate, Melted And Cooled To Room Temperature
1 C Caramel Topping
1 tbsp. Coarse Kosher Salt

Directions

1
 Combine one whole bag of Chocolate On Top® and melted chocolate until well mixed. Scoop the mix into 6 round silicone molds (4 fluid oz each) and freeze until set.
2
 Combine caramel topping and coarse sea salt in separate pan, heat sauce just enough to dissolve salt, then cool.
3
 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.
6 servings