Nougat and chocolate parfait

Chop the dark chocolate with a knife and the nougat with a blender to reduce it to granules and keep aside.
In a small saucepan place the water and sugar and cook until it reaches 250° F (121° C).

Start whipping the yolks in an electric mixer, incorporate the sugar syrup to the yolks while they are whipping in a planetary mixer or with electric whips and continue until cooled.
Next, whip the cream and add it to the eggs, mixing with a spatula from the bottom up so as not to disassemble the mixture.

Now you can add the chopped chocolate and nougat, mix gently.
Pour into a plumcake mold lined with plastic wrap.
Place in freezer for at least 8 hours.

For the decoration, melt the chocolate in a bain-marie or a few seconds in the microwave and put it in a sac a poche.
Take the nougat semifreddo out of the mold, remove the foil and put it on a serving plate and serve it with the chocolate and some pieces of nougat.

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