Dark Chocolate Toffee Semifreddo
2 cups heavy cream
1/4 cup sugar
1 tsp. vanilla
1 (12 oz.) jar Stonewall Kitchen Dark Chocolate Toffee Sauce
In a large chilled mixing bowl, whip heavy cream with a whisk until soft peaks form; slowly add sugar and vanilla. Fold in Stonewall Kitchen Dark Chocolate Toffee Sauce. Freeze, covered for at least 6 hrs. or overnight. Best if used within 3-4 days.
Recipe courtesy of Stonewall Kitchen.