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