Ingredients for Chocolate Hazelnut Semifreddo
- Chocolate Hazelnut Spread
- Semisweet Chocolate
- Heavy Cream
- Chocolate Syrup
- a handful of fresh strawberries, for garnish
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How to Make Chocolate Hazelnut Semifreddo
- Line an 8x4 inch loaf pan with plastic wrap, leaving an overhang on all sides for easy removal.
- In a medium bowl, gently combine 1 cup of hazelnut spread with 8 ounces of melted and slightly cooled semi-sweet chocolate until smooth.
- In a large, chilled bowl, beat 2 cups of cold heavy cream with an electric mixer until stiff peaks form. Be careful not to over-whip.
- Add a large spoonful (about 1/4 cup) of the whipped cream to the chocolate mixture and gently fold to lighten the mixture.
- Gently fold the remaining whipped cream into the chocolate mixture in two additions, being careful not to deflate the cream.
- Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
- Freeze for 1 hour.
- Remove from the freezer, cover the top with plastic wrap, and freeze overnight, or until firm.
- To serve: Remove the plastic wrap. Invert the semifreddo onto a serving platter. Carefully peel off the remaining plastic wrap.
- Let the semifreddo stand at room temperature for a few minutes to slightly soften.
- Cut into 1-inch thick slices and arrange on plates.
- Drizzle each serving with 1 tablespoon of chocolate sauce and garnish with fresh strawberries.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
126g
Fat
96g
Carbs
14g
