6 oz hard torrone, chop into fine pieces*
6 egg yolks
4 egg whites
6 T sugar
2 c heavy cream
1/2 c dark chocolate, chop into coarse pieces*
1 T dark rum
Pinch of salt*
* Available at ATI
Separate the eggs, place the extra two egg whites into a container and refrigerate for later use. Add the sugar to the egg yolks and whip in a mixer or by hand until they are pale yellow. In another cold bowl whip the cream until it is stiff. Add the whipped cream, chocolate, run, and 1-1/4 cups of the torrone to the egg yolks. Stir well.
In another clean bowl whip the egg whites with a pinch of salt until they have stiff peaks. Fold in thirds into the egg yolk mixture. In a 2 quart bowl sprinkle the remaining torrone evenly on the sides. Pour in the semifreddo mixture and cover with plastic wrap. Place in the freezer over night. You can make this a few days before you serve.
To remove the semifreddo dip the bowl into a hot water bath or place a hot towel over the bowl. Invert onto a plate with a rim and cut into 8 wedges, serve immediately.
