Ingredients
Dark chocolate sauce
Method
1.Fold six 30cm squares of baking paper in half diagonally to form a triangle. Twist each triangle to make a cone shape. Secure with a staple at least 7cm from where the corners meet at the top. Trim rim evenly. Cones should measure 15cm in height.
2.Using a long-stemmed teaspoon, coat inside of paper cone with white chocolate. Stand each cone in a tall glass to set.
3.Beat eggs and sugar in small bowl with electric mixer until thick and foamy. Transfer to large bowl, fold in whipped cream and vanilla, then nougat and three-quarters of the almonds. Spoon mixture into white chocolate cones, freeze several hours or overnight, until set.
4.Make dark chocolate sauce. Bring cream to the boil in small saucepan; pour over chocolate in medium bowl, whisk until smooth.
5.To unmould semi-freddo, carefully remove staple and baking paper from cones, place each in centre of serving plate, stand for up to 15 minutes.
6.Serve semi-freddo drizzled with warm chocolate sauce and sprinkled with remaining almonds.
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