Description
Classic Chocolate Hazelnut Semifreddo: Your Easy Indulgent Treat
Ingredients
Scale
- 2 cups Whipping Cream (Whip to soft peaks)
- 4 large Eggs (Yolks and Whites) (Fresh eggs)
- 2/3 cup Granulated Sugar (Divided)
- 2 tablespoons Hazelnut Liqueur (Optional)
- 200 grams Dark Chocolate (70%) (Chopped)
- 1/2 cup Nutella (Divided)
- 1 cup Hazelnuts (toasted) (Skinless and coarsely chopped)
Instructions
- Line a 2lb loaf pan with plastic wrap, allowing it to overhang.
- Beat the whipping cream in a large bowl until soft peaks form.
- In a heatproof bowl, whisk the egg yolks, ⅔ of the granulated sugar, and hazelnut liqueur over simmering water for 5-7 minutes.
- Add chopped dark chocolate and Nutella to the zabaglione, stirring until melted.
- In another bowl, beat the egg whites until soft peaks form, then gradually add remaining sugar.
- Gently fold whipped cream into chocolate mixture, then fold in whipped egg whites.
- Transfer the mixture into the prepared loaf pan and freeze for at least 6 hours.
- To serve, invert the semifreddo onto a plate and drizzle with warmed Nutella, then sprinkle with toasted hazelnuts.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: Chocolate Hazelnut Semifreddo