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
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