(12 cones)

  • 100 g dark chocolate, broken into chunks
  • 12 sugar cones
  • 3 eggs
  • 2 egg yolks
  • 5 ml vanilla essence
  • 200 g (240 ml) caster sugar
  • 200 g dark chocolate
  • 500 ml cream
  • 2 KitKats, broken into chunks
  • 100 g white chocolate, broken into chunks

Put dark chocolate in a bowl over a pot of just-boiled water (not touching the bowl). Stir now and then until melted. Use a brush and coat the insides of the cones with the melted chocolate and let harden. Put eggs, egg yolks, essence and sugar in a bowl that fits over a pot of just-boiled water. Beat (preferably with an electric beater) in the bowl over hot water until thick and light coloured. Take bowl off pot and let cool a little. Melt 200 g chocolate as above. Whip the cream and fold it into egg mixture. Add melted chocolate. Cut round holes in an upturned shoe box so cones can stand in it in the freezer. Spoon most of the semifreddo into cones and put them in shoebox. Place in freezer. Combine broken KitKat with the rest of the semifreddo and spoon into a bowl that can go in the freezer. Freeze for at least 6 hours, preferably overnight. Melt white chocolate over hot water as described above. Spoon chocolated into paper piping bag. Pipe circles onto baking paper. Pipe across the circle (see picture). Let harden. When the semifreddo is frozen, spoon some of the KitKat mixture on top and decorate with a white chocolate round.