- 2 cup Double cream
- 1/4 cup honey
- Hot fudge or chocolate sauce
- Whip the double cream and honey together in a large mixing bowl until it becomes firm. Next fold in the chopped torrone. Scoop the mixture out into a large, deep plastic container and place a piece of clingfilm directly on the surface. Freeze until set, at least 6 hours.
- Spoon the semifreddo into bowls to serve and drizzle over the fudge sauce.