Coffee Chocolate Semifreddo
1 gelatine leaf
200g dark chocolate, chopped
250g cream cheese
250g thick Greek/Bulgarian yoghurt
4 Tbs instant espresso powder
5ml vanilla essence
200g icing sugar
500ml cream, whipped
½ Cup Granola
½ cup chocolate puffed rice cereal
Soak the gelatine in cold water until reconstituted.
Place the chocolate and soaked gelatin into a bowl and melt over gentle heat.
Mix the cream cheese, yoghurt, espresso, vanilla, icing sugar and melted chocolate & gelatin until smooth.
Fold in the whipped cream.
Line a loaf tin with cling film, making sure to have some cling film hanging over the sides.
Pour 1/3 of the parfait mixture into the lined tin, then sprinkle with half the granola and puffed rice cereal, then pour over another 1/3 of parfait, followed by the remaining granola and puffed rice cereal, ending with the final 1/3 of parfait mixture.
Fold over the over-hanging cling film to cover the top, then place into the freezer and leave to freeze for a minimum of 6 hours, or preferably overnight.
To serve, remove from the tin, peel away the cling film, then slice into portions.