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