Choco Leibniz Mocha Semifreddo

Preparation

  1. Pour chilled cream into a bowl and whisk rapidly with wire whisk or egg beater.
  2. Add sugar, cocoa and coffee powder while beating until soft peaks form (not stiff).
  3. Line loaf tin with enough plastic wrap to hang over sides.
  4. Sprinkle 1/3 of the Choco Leibniz pieces over bottom of pan. Pour in half of cream mixture. Repeat these two steps and then top with remaining third of cookie pieces.
  5. Cover top with excess plastic wrap and freeze until firm – at least 6 hours.
  6. Remove from pan; peel off plastic wrap, slice and serve.

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