Almond Nougat Semifreddo With Bittersweet Chocolate Sauce (Semifreddo Al Torrone)

By Sunset
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Ingredients

Ice

3 large eggs, separated (see Notes)

1/2 cup sugar

3/4 cup hot milk (about 125°)

2 cups (about 7 oz.) finely chopped or crushed Italian torrone classico (almond nougat; see Notes), divided

2 tablespoons almond-flavored liqueur, such as amaretto

1/4 cup (1 1/2 oz.) finely chopped bittersweet chocolate

1 3/4 cups whipping cream, divided

1/4 pound coarsely chopped bittersweet chocolate

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