Double Chocolate Semifreddo

Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap; smooth wrinkles. Set aside.

In 2 heatproof bowls set over separate saucepans of hot (not boiling) water, melt white and milk chocolates separately; let cool to room temperature.

In large heatproof bowl over saucepan of simmering water, beat eggs with sugar until consistency of softly whipped cream, about 5 minutes. Divide between 2 large bowls. Whisk white chocolate into 1 bowl; whisk milk chocolate into second bowl. Refrigerate until cold.

In large bowl, whip cream. Divide half between white and milk chocolate mixtures; fold in. Fold one-third of the remaining whipped cream into milk chocolate mixture. Fold remaining whipped cream into white chocolate mixture.

Drop alternating spoonfuls of milk chocolate and white chocolate mixtures into prepared pan. With knife, gently swirl. Place plastic wrap directly on surface; freeze until firm, about 6 hours. (Make-ahead. Overwrap with heavy-duty foil; freeze for up to 1 week.)

To serve, let soften in refrigerator for 30 minutes. Unwrap and invert onto serving platter. Remove plastic wrap and slice.

Source : Canadian Living Magazine: December 2004