- Place sugar and almonds in a medium skillet pan and cook until sugar is melted and light brown in color. Swirl the pan while caramelizing the sugar being careful not to burn the mixture.

- Cut a piece of Wax Paper and place on top of a cutting board. Pour the almond sugar mixture onto the sheet of parchment paper and let it cool.

- Place another sheet of Wax Paper on top and crack the mixture into small pieces.

- Transfer the pieces to a food processor and blend until it until fine.

- Whip the Cream and Sugar until firm and fold in the almond crumble mixture. Reserve some of the almond sugar crumbles to serve on top of the semifreddo.

- Fill individual ramekins or nonstick cupcake pans with the mixture, cover with aluminium foil and freeze for at least 3 hours. You could also use a nonstick loaf pan and serve as slices. If you don't have a nonstick loaf pan, line a regular 1.5 Quart loaf pan with wax paper and pour mixture into the pan. Cover with aluminum foil and freeze overnight.

- Prepare the chocolate sauce by heating the cream and chocolate chunks together on a sauce pan at low temperature until the chocolate melts and the sauce becomes smooth.

- To serve, unmold the semifreddo onto a serving platter. If using a loaf pan, remove any wax paper and slice. Top with the chocolate sauce and reserved almond crumbles. Add some fresh Raspberries or Strawberries to make it even better!