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
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.