Chocolate-Nutella Semifreddo

The recent heat wave has made it impossible to turn on the oven, so I had to come up with alternatives for dessert.

The first semifreddo I made this summer can be found HERE.  Bon Appétit can have credit for the recipe, I’ll take credit for the daunting task of executing the final product.

This week I decided to try a Nutella-Chocolate semifreddo.  A little on the sweet side at first bite, but definitely a yummy treat!

 

** Chocolate Nutella Semifreddo**

 

4 large eggs

1/4 cup granulated sugar

1 13 ounce  jar Nutella 

1 cup heavy cream, whipped to soft peaks

1 tablespoon liqueur (I used Frangelico)

2 oz. milk and white chocolate, shaved

1/2 cup roasted pistachio nuts, coarsely chopped

 

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Line a mold of your choice with plastic wrap, taking care to leave about a 3 inch length hanging over the edge.

Heat Nutella in the microwave for about 20-25 seconds to soften it up. Set aside.

Place eggs and sugar in the bowl of an electric mixer. Place mixing bowl over a pot of simmering water and whisk until the eggs are warm, about 2 minutes. 

Place the bowl in mixer stand. Using the whisk attachment, whip the eggs on high-speed until pale and tripled in volume, about 5 minutes.  (At this point whip the whipped cream to the soft peak stage)

Add the Nutella and the chocolate liqueur to the egg mixture and mix on low-speed until blended. 

Gently fold in the whipped cream, shaved chocolate and 1/2 cup chopped nuts. 

Scrape mixture into the mold and spread evenly. Top with more shaved chocolate. Cover top of mold with plastic wrap and freeze for at least 8 hours or overnight. 

 

If anyone knows where I got this recipe, please let me know so I can give you credit.  Good job by the way!

PS:  I used what I had on-hand – Amaretto, Almonds & chocolate chips.

 

© 2011 J. H-M and CultureChoc2010.

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