Triple Chocolate Semifreddo

Ingredients
2450 g dark chocolate
3 eggs
1 egg yolk, extra
1/2 cup of sugar
1 3/4 cup of cream
1/2 cup milk chocolate, chopped
1/2 cup white chocolate, chopped
1 cup of crushed chocolate chip cookies

To make...
Place the dark chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth, set aside.
Place the eggs, extra yolk, and sugar in a heatproof bowl over a saucepan of simmering water and whisk for 5 minutes or until the mixture is thick and pale. Remove form the heat and beat with an electric mixer for 5 minutes or until cool. Fold through the melted dark chocolate and set aside.
Place the cream in a bowl of an electric mixer and beat until soft peaks form. Fold the egg and chocolate mixture and the white and milk chocolate chunks through the cream. Pour the mixture into a cake tin that has been lined with plastic wrap. Then sprinkle over the crushed chocolate chip cookies in an even layer. Cover and freeze for 4-6 hours or until firm.
To serve invert cake tin onto a plate or cake stand and remove plastic wrap. Cut pieces of semifreddo like a cake and enjoy! :)