Semifreddo with hazelnuts and chocolate
8 servings
360 minutes
Semifreddo with hazelnuts and chocolate is an elegant Italian dessert that combines an airy creamy texture with the rich flavor of nuts and chocolate. Its history begins in traditional Italian cuisine, where semifreddo means 'half-frozen' — a refined alternative to classic ice cream. This dessert delights with layers: creamy hazelnut, soft chocolate-hazelnut mousse, aromatic Nutella, and whole crunchy hazelnuts. The tenderness of whipped cream and egg whites creates lightness, while nutty-chocolate notes fill the flavor with depth. Semifreddo is served chilled and sliced, allowing for a play of textures — from melting softness to pleasant crunchiness. A wonderful choice for gourmets and lovers of exquisite desserts!
1
For the 'hazelnut' layer, slightly melt the hazelnut paste in the microwave for 10 minutes.
- Hazelnut butter (paste): 150 g
2
Whip half of the pre-chilled cream until it reaches a whipped consistency.
- Heavy cream 35% fat: 400 ml
3
Whip half of the egg whites (2 pcs) at room temperature with a pinch of salt separately. After foaming the egg whites, add sugar one spoon at a time and whip the egg white cream to a consistency of firm, white peaks.
- Egg white: 4 pieces
- Sugar: 4 tablespoons
- Cocoa powder: 2 teaspoons
4
Introduce warm and more pliable hazelnut paste into the whipped cream. Do this gently to avoid damaging the whipped texture of the cream. Similarly, in several stages, fold the whipped egg whites into the cream-nut mixture until homogeneous. Pour the resulting cream into a cake mold over plastic wrap and place it in the freezer for an hour.
- Hazelnut butter (paste): 150 g
- Heavy cream 35% fat: 400 ml
- Egg white: 4 pieces
5
Remove the mold, cover the entire surface of the cream with whole hazelnuts, and put it back in the cold.
- Shelled hazelnuts: 130 g
6
For the 'Nutella' layer, repeat all previous steps regarding Nutella. Specifically, melt the paste in the microwave, mix with the remaining whipped cream (200 ml) and egg whites whipped with sugar and cocoa powder (2 pcs) until smooth. Pour the resulting cream over the hazelnuts, cover with plastic wrap, and place in the freezer to set for 3-4 hours.
- Chocolate-hazelnut spread: 150 g
- Heavy cream 35% fat: 400 ml
- Egg white: 4 pieces
- Sugar: 4 tablespoons
- Cocoa powder: 2 teaspoons
7
Cut the semifreddo with a knife soaked in warm water into slices and serve immediately.
