Semifreddo Al Nocciolato Recipe
Semi-frozen Hazelnut mousse topped with a chocolate sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mousse Base
Chocolate Sauce
Method
Mousse Preparation
Toast the Hazelnuts
Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes until golden brown. Let them cool, then chop coarsely.
Make the Mousse Base
In a bowl, whisk the eggs and sugar together until pale and fluffy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the egg mixture until fully combined. Add the chopped hazelnuts and vanilla extract, and fold until evenly distributed.
Freeze the Mousse
Pour the mousse mixture into a loaf pan lined with plastic wrap. Smooth the top and cover with plastic wrap. Freeze for at least 4 hours or until firm.
Chocolate Sauce Preparation
Prepare the Chocolate Sauce
In a small saucepan, combine the dark chocolate, heavy cream, and butter. Place over low heat, stirring continuously until the chocolate is melted and the mixture is smooth. Remove from heat and let cool slightly.
Serving
Serve the Semifreddo
Once the mousse is fully frozen, remove it from the freezer and let it sit at room temperature for about 5 minutes. Unmold it onto a serving platter. Drizzle the warm chocolate sauce over the top and slice to serve.
