Chocolate Semifreddo

cut the gelatin sheets in half.
soak them for about 5 minutes in cold water.
break the chocolate into pieces and bring it to melt together with the butter in a double boiler.
of 160 grs. of sugar, remove 6 tablespoons and beat with the egg yolks very well until they are fluffy and whitish.
mix the melted nestlé chocolate with the eggnog.
drain the gelatin and melt in a double boiler with a small drop of water.
beat the egg whites until stiff.
after melting add to the yolk preparation, stir and then mix well without beating the egg whites.
put the preparation in the refrigerator until it holds a little
whip the cold cream with the remaining sugar in whipped cream.
lightly spread a pie pan with a removable bottom with oil.
pour 1/3 of the mousse on top, pour half of the whipped cream in the middle without touching the walls of the pan.
put 1/3 of the mousse, whipped cream again, with the last layer of mousse.
put in the freezer until it's time to serve.
unmold.
put the cocoa powder nestlé in a fine mesh strainer and sprinkle the candy.
decorate to taste.