Chocolate Semifreddo

Creamy but crispy with the softening charm of rum and the sweetness of meringue... my Semifreddo needs several hours in the freezer (ideally 8), take it out and cut it up a few minutes to an hour before serving (then keep it in the fridge), and it'll be like soft nougat come dessert-time! You'll need:

• 300ml Double Cream
  
• 25-50ml Liqueur (I'm using Rum)
  
• 50g Dark Chocolate (Chilled)
  
• 5-6 Meringue Nests (the solid, shop-bought style are ideal)