Chop the chocolate and place in a heat-proof bowl then set over a pan of simmering water. Leave to melt.
Step 2
Place the eggs and sugar in a heat-proof bowl and set over a pan of simmering water. Beat the mixture until pale, thick and double in volume. In another bowl, whip the cream until thick.
Step 3
Gently fold the chocolate mixture into the egg mixture, then fold in the cream. Spoon into a container, cover and freeze for 6 hours or until set. The semifreddo freezes quite hard, so take it out of the freezer about 10 minutes before freezing. It has to have a smooth, creamy consistency.
