Prepare the creamy chocolate.
First prepare the custard: beat the egg yolks with sugar, add the flour and vanilla, then mix with milk, transfer to a saucepan, bring to a boil and thicken. Once ready let it cool completely.
Melt the chocolate in a bain-marie or in the microwave and let it cool without making it solidify.
Whip the well-cold frying cream, then add 100 g of the cold custard cream, stirring until a uniform mixture is obtained, finally add the already cold chocolate and mix gently.
Divide the sponge cake into 2 discs.
Place the first disc in the hinged mold, pour the creamy chocolate over it, level the surface well and let it rest in the freezer for half an hour.
Prepare the chocolate crunchy
Soak the raisins in hot water for about ten minutes, then squeeze gently and add the remaining coarsely chopped dried fruit.
Melt the chocolate, pour it on the dried fruit and mix.
Remove the mold from the freezer, spread the crisp evenly over the creamy chocolate and place in the refrigerator.
Prepare the nougat mousse.
Chop the nougat as thinly as you can, add the custard (the 250 g), the gelatin (previously soaked in hot water for about ten minutes and then well wrung out) and the dark chocolate drops.
Whip the cold frying cream and gently mix it with the nougat mixture, with movements from the bottom to the top.
Resume the mold, distribute the mousse over the crisp and place again in the freezer for at least 3 hours.
Finally, gently remove the semifreddo, decorate it with chocolate numbers and sticks to simulate a clock with the hands close to midnight and serve.
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