Summary

Ingredients

• 100 g chocolate, e.., from Toblerone
• 8 rosemary needles
• 2 tablespoon, leveled cocoa powder
• 80 g powdered suar
• 250 g natural yourt
• 250 g whipped cream
• some oil
• some berries, for garnish

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Instructions

1. Finely chop 80 g of Toblerone chocolate and rosemary needles. Mix cocoa powder with sugar and 3 tablespoons of water until smooth.
2. Mix the yogurt with the cocoa mixture and the chopped rosemary chocolate. Whip the whipped cream and fold it into the yoghurt chocolate mixture. Brush 6 - 8 coffee cups with a little oil. Pour the mixture into the cups and freeze for 4 hours. Then take the coffee cups out of the cooler, dip them briefly in hot water, turn ice cream onto plates or bowls. Roughly chop the rest of the Toblerone chocolate, sprinkle on the ice and garnish with the berries.
3. Let the Semifredo thaw about 10 minutes before serving.