Gianduja Chocolate Semifreddo

• 8 large eggs
• ½ cup granulated sugar
• 380 g Gianduja choc

Whisk eggs and sugar over a double boiler and cook, whisking constantly, until eggs are just warm, about 2 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment and whip until pale and tripled in volume, about 7 minutes. Add chocolate and mix to combine. Cool before gently folding in whipped cream until smooth. Scrape into a semi dome flexipan and freeze for 6 hours or u