Blueberry and Chocolate Ripple Semifreddo


115g chocolate

2 tbsp. butter

2 large eggs

1 large egg yolk

1 cup sugar

1 ½ cup heavy cream

1 ½ tsp. vanilla bean paste (or vanilla extract)

230g blueberries, cut in halves



In a food processor, whisk the eggs, egg yolk and sugar until mixture is pale and thick (mixture should resemble cake batter), about 5-7 minutes.

Place chocolate and butter in a bowl set over a pot of simmering water and stir until melted and everything is combined; remove from heat and set aside. Place heavy cream in a chilled bowl and using a hand mixer beat until soft peak form. Add vanilla and blueberries and fold until combined.

Fold all of the mixture together until combined and pour into glasses. Place in the freezer for 4-6 hours or until set.