4 large eggs
1/4 cup granulated sugar
3/4 cup Nutella chocolate-hazelnut spread, warmed slightly (in microwave for 5 seconds at high power, or on low heat on stovetop) and divided
1 cup heavy cream, whipped to soft peaks and reserved in refrigerator
1/2 cup hazelnuts, toasted, skinned and coarsely chopped
Chocolate curls for garnish
1. Spray a 9" x 5" loaf pan with non-stick cooking spray. Line the pan with plastic wrap, letting wrap extend beyond short sides of pan.
2. Place eggs and sugar in the bowl of an electric mixer and whisk to blend. Place mixing bowl over a pot of just simmering water (bottom of pot should not touch water) and, whisking constantly, heat until eggs are just warm, about 2 minutes. Place bowl in mixer stand. Using whisk attachment, whip eggs on high speed until pale and tripled in volume, about 7 minutes. Add 1/2 cup of Nutella and mix on low speed until blended. Gently fold in whipped cream and chopped hazelnuts. Scrape mixture into prepared pan. Spoon remaining 1/4 cup Nutella lengthwise down center of pan, letting it sink into semifreddo. Cover top of pan with plastic wrap and freeze for at least 4 hours, until firm.
3. To serve, using a long, sharp knife, cut 3/4" slices of semifreddo and serve on dessert plates. Garnish with chocolate curls, if desired.
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