Chocolate and Hazelnut Semifreddo with Hot Choc Sauce - Semifreddo alla Nutella con cioccolato fondente caldo - Gino D'Acampo

Name: Chocolate and Hazelnut Semifreddo with Hot Choc Sauce - Semifreddo alla Nutella con cioccolato fondente caldo - Gino D'Acampo
Prep time: 8 h 30 min
Total time: 8 h 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 10 egg yolks; 150g caster sugar; 300g hazelnut chocolate spread (Nutella); 500ml double cream; 40g roasted chopped hazelnuts, plus extra to decorate; 250g dark chocolate40g roasted chopped; 300ml double cream

6 steps

Prep:8h 30min

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) Italy is the world’s second largest producer of hazelnuts after Turkey, and Piedmont is the main hazelnut-growing area in Italy. Like the Piedmontese, I love the combination of hazelnuts and chocolate so have created this semi-frozen dessert for you. It has a soft, velvety texture and – unlike ice cream – semi-freddo (meaning ‘half cold’) never freezes to a solid block and can be cut into slices to serve. The hot chocolate sauce isn’t necessary – but how can you resist?

Updated at: Thu, 17 Aug 2023 06:33:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1007.4 kcal (50%)

Total Fat77.1 g (110%)

Carbs62.5 g (24%)

Sugars55.3 g (61%)

Protein7.7 g (15%)

Sodium63.3 mg (3%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

10egg yolks

150gcaster sugar

300ghazelnut chocolate spread

Nutella

500mldouble cream

40ghazelnuts

roasted, chopped, plus extra to decorate

For the sauce

250gdark chocolate

300mldouble cream

Instructions

Step 1

Dampen the bottom and sides of a 1kg loaf tin using a pastry brush dipped in water then line the tin with cling film. Set aside.

Step 2

Put the egg yolks and sugar in a medium heatproof bowl and set the bowl over a pan of gently simmering water. The base of the bowl should not touch the water. Stir with a balloon whisk for about 5 minutes until the sugar has dissolved and the mixture is thick and creamy. Remove from the heat, stir in the hazelnut chocolate spread and leave to cool completely

Step 3

Place the cream in a large bowl and whip until thick enough to just hold its shape and form soft peaks. Gently fold the cream into the cooled hazelnut mixture in 3 batches then fold in the nuts.

Step 4

Tip the mixture into the prepared tin. Cover with cling film and freeze for 8 hours or overnight until set.

Step 5

Remove the tin from the freezer 10 minutes before serving. Meanwhile, make the chocolate sauce. Break the chocolate into a large heatproof bowl, add the cream and set the bowl over a pan of gently simmering water. Heat until the chocolate has melted.

Step 6

Scoop the semi-freddo into bowls or cut into slices. Pour over the hot chocolate sauce and sprinkle with chopped hazelnuts.