Best Chocolate Hazelnut Semifreddo Recipes

CHOCOLATE-HAZELNUT SEMIFREDDO

Steps:

• Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
• In a bowl, mix hazelnut spread and melted chocolate.
• In a second bowl, beat cream just until stiff peaks form.
• Stir a large spoonful of whipped cream into the chocolate mixture.
• Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
• Pour mixture into the prepared pan and smooth the top.
• Freeze for 1 hour.
• Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
• To serve: remove plastic wrap from top and invert semifreddo on to a platter.
• Remove remaining plastic wrap.
• Let stand a few minutes at room temperature (not more than 10) to soften slightly.
• Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
• Serve immediately.

CHOCOLATE HAZELNUT SEMIFREDDO

Steps:

• One loaf pan sprayed with non stick spray (or rubbed with a little olive oil) lined with plastic wrap pressed firmly into the corners (if you don't you will never get the desert out of the pan intact)Make sure the plastic wrap overhangs the pan so that you can get the damn thing out at the end. Start water boiling in the bottom of a double boiler Process chocolate wafers in a food processor into fine crumbs to get 3/4 cup Melt butter in a small pan and mix with crumbs, Press crumbs into the bottom of the prepared loaf pan and refrigerate while making the custard. Add yolks to large heatproof bowl (or top of double boiler) Must not touch the simmering water!!!!! Whisk in 1/2 cup of sugar and vanilla. Place over the double boiler. Cook, whisking constantly until egg mixture reaches 160 degrees (about 5 mins) and lightens in color and forms "ribbons". Scrape bowl with spatula as needed Remove from heat and whisk in Nutella Cool to room temp either in fridge for about 30 mins. or in ice bath. Whisk occasionally while cooling. Add heavy cream to mixer bowl. Mix on medium until it begins to thicken slightly. Gradually add remaining 1/4 cup of sugar. Continue mixing till medium peaks form. Whisk 1/4 of whipped cream into custard . gently fold in the rest of the whipped cream until no white streaks remain. Add mixture to loaf pan. tap on counteto level Cover pan with plastic wrap, Then wrap entire pan with plastic wrap Freeze at least 24 hours. Remove from freezer just before serving. Can be made up to 2 weeks ahead It says it serves 10 but 6 to 8 is more realistic