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INGREDIENTS

6 large egg yolks
¾ cup sugar
½ cup milk
1 whole vanilla bean, split open (or 1½ tsp. vanilla extract)
12 oz. Bissinger’s milk chocolate
2 2/3 cups heavy cream
Bissinger’s English toffee, crushed
12 Bissinger’s chocolate dessert shells (optional)
12 oz. hazelnut, amaretto or chocolate liqueur (optional)

PREPARATION

• In a large bowl, whisk together the yolks, sugar, milk and vanilla bean or extract.
• Cook the custard over a hot-water bath, whisking constantly until very thick.
• Remove from the heat and, if using, remove the vanilla bean. Scrape the seeds from the vanilla bean back into the liquid.
• Whisk in the chocolate to melt it; allow to cool almost completely.
• Whip the cream until soft peaks form.
• Fold the whipped cream into the chocolate mixture until completely combined.
• Evenly distribute into 12 chocolate dessert cups or ramekins.
• Freeze several hours or overnight, until solid.
• To serve, allow the semifreddo to stand at room temperature for 10 minutes. Sprinkle with crushed toffee.
• If using, sprinkle 1 ounce of liqueur (or more or less to taste) over each serving.