Inspired by Toblerone, we’ve served this semifreddo in triangular wedges, but you could simply spoon the topping over the whole loaf before serving in slices.
Step 1For the semifreddo, in a large heatproof bowl set over a pan of barely simmering water, melt the chocolate, almond butter and a pinch of salt. Remove bowl from heat and stir in the caramel until smooth. Set bowl aside to cool to room temperature. Meanwhile, line a 900g loaf tin with baking parchment or clingfilm, making sure the excess hangs over the sides.
Step 2In a separate large bowl, using a handheld electric whisk, beat the cream until it holds soft peaks. Using a large metal spoon, mix a spoonful of cream into the chocolate mixture to loosen, then gently fold in the remaining cream and the chopped nougat, until just combined. Scrape into the prepared tin and smooth to level. Cover and freeze for 8hr (ideally overnight), until solid.
Step 3To serve, allow the semifreddo to soften at room temperature (in tin) for 8-10min. Meanwhile, make the topping. Melt the chocolate and coconut oil in a small bowl set over a pan of barely simmering water. Stir until smooth and set aside to cool to room temperature.
Step 4Using the clingfilm/parchment, transfer the semifreddo to a board (peel off clingfilm/parchment). Using a large, sharp knife, cut into 8 slices, then cut each slice on the diagonal into 2 triangles. Arrange the triangles on a serving plate or board, drizzle over the topping and sprinkle over the chopped almonds. Serve.
GET AHEAD Prepare to end of step 2 up to a month ahead. Complete recipe to serve. Alternatively, slice the frozen semifreddo into triangles up to 2 days ahead. Lay the slices flat on a large baking tray lined with baking parchment, cover and freeze. Complete recipe to serve.
Per serving:
Calories: 300
Protein: 4g
Fat: 22g
Saturates: 12g
Carbs: 22g
Sugars:21g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
