Chocolate Biscotti Semifreddo

Directions

1. Wash hands with soap and running water.

2.  Line a 9x5-inch loaf pan with parchment paper with paper extending about 2 inches over sides of pan.

3.  In a large bowl, with mixer on medium-high speed, beat cream and cocoa powder 4 minutes or until stiff peaks form; fold in milk. 

4.  Fold in biscotti and chocolate chips. Spread in prepared pan, cover and freeze at least 4 hours or up to overnight. 

5.  Using overhanging sides of parchment paper, transfer semifreddo to a cutting board; remove paper and carefully cut crosswise into 8, 1-inch slices.

6.  Serve semifreddo immediately or freeze in an airtight container up to 1 month. 

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!