Nougat Semifreddo In White Chcocolate Cones

Cut out eight 6 inch parchment paper squares. Fold each square in half diagonally to form a triangle. Twist each to make a cone shape. Secure with a staple at least 2 inches from where the corners meet at the top. Trim rim evenly. Cones should measure 6 inches in height.
Using a parfait spoon (or long-stemmed teaspoon), coat the inside of the paper cone with the white chocolate. Stand each cone in a tall glass to set.
Beat 1 2/3 cups of the cream and vanilla with an electric mixer on medium speed until soft peaks form. Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed for about 5 mins or until thick and foamy. Fold in whipped cream, then nougat and 3/4 cup of the almonds. Spoon mixture into white chocolate cones. Freeze several hours or overnight until set.
For dark chocolate sauce, bring remaining 1/3 cup cream to a simmer in a small saucepan. Add semi-sweet chocolate and whisk until smooth.
To unmold, carefully remove staple and parchment paper from cones. Place each in the center of a serving plate. Let stand for up to 20 mins for best serving texture.
Just before serving, drizzle with warm dark chocolate sauce and sprinkle with remaining 1/4 cup almonds.