Description
Classic Chocolate Hazelnut Semifreddo is a luscious, easy-to-make frozen Italian dessert featuring rich dark chocolate, Nutella, and toasted hazelnuts. This indulgent semifreddo combines whipped cream and meringue with a smooth chocolate zabaglione base for a creamy, airy texture that melts in your mouth. Perfect for an impressive yet simple treat.
Ingredients
Scale
Base Mixture
- 2 cups Whipping Cream (whipped to soft peaks)
- 4 large Eggs (yolks and whites, fresh)
- 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
- Prepare the Pan: Line a 2 lb loaf pan with plastic wrap, allowing the wrap to overhang the edges; this will help you unmold the semifreddo easily later.
- Whip the Cream: In a large mixing bowl, beat the 2 cups of whipping cream until soft peaks form. Set aside.
- Make the Zabaglione: In a heatproof bowl placed over simmering water (double boiler), whisk together the egg yolks, two-thirds of the granulated sugar, and hazelnut liqueur for 5-7 minutes until the mixture thickens and becomes pale.
- Melt Chocolate and Nutella: Add the chopped dark chocolate and half of the Nutella into the warm zabaglione. Stir gently until all the chocolate and Nutella have melted and the mixture is smooth.
- Prepare the Meringue: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining one-third of granulated sugar and continue beating until the meringue is glossy and holds stiff peaks.
- Fold Ingredients Together: Gently fold the whipped cream into the chocolate-zabaglione mixture. Then carefully fold in the meringue to maintain the airy texture.
- Freeze the Semifreddo: Transfer the mixture into the prepared loaf pan, smoothing the surface. Cover the top with the overhanging plastic wrap and freeze for a minimum of 6 hours, or until firm.
- Serve: To serve, invert the semifreddo onto a serving plate and remove the plastic wrap. Drizzle the remaining warmed Nutella on top and sprinkle generously with the toasted, chopped hazelnuts for added texture and flavor.
Notes
- Ensure the eggs used are very fresh as they are used raw in this recipe.
- You can substitute hazelnut liqueur with a teaspoon of vanilla extract if preferred.
- Use good quality dark chocolate (70%) for the best flavor balance between bitter and sweet.
- Allow semifreddo to soften for 5-10 minutes at room temperature before slicing for clean cuts.
- Store semifreddo covered in the freezer for up to 3 days for best taste and texture.
