Chocolate and hazelnut semifreddo
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 6-8
Semifreddo is a delicious cross between ice cream and mousse. It melts in the mouth and never fails to impress but can be made well in advance to take the pressure off at a dinner party.
Equipment: You will need a 900g/2lb loaf tin and a hand-held electric whisk.
Ingredients
For the ganache
- dark chocolate: 100²µ/3½´Ç³ú dark chocolate, broken into pieces
- butter: 30g/1oz unsalted butter
- icing sugar: 50²µ/1¾´Ç³ú icing sugar
- double cream: 75ml/2½fl oz double cream
For the semifreddo
- egg: 1 large free-range egg
- egg yolks: 3 large free-range egg yolks
- vanilla extract: 1 tsp vanilla extract
- caster sugar: 150²µ/5½´Ç³ú caster sugar
- double cream: 400ml/14fl oz double cream
- hazelnuts: 75g/2½oz toasted skinless hazelnuts, finely chopped
- dark chocolate: 200g/7oz dark chocolate, broken into pieces
Method
Double line a 900g/2lb loaf tin with cling film.
For the ganache, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir in the icing sugar and double cream. Set aside.
Meanwhile, place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Beat the mixture over the heat for about 8 minutes using a hand-held electric whisk, until it is thick and pale. Remove from the heat and set aside.
In a separate large bowl, whip the double cream until it is just stiff. Gently fold in the pale egg mixture until combined.
Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the ganache. Pour the rest of the semifreddo mix over the top and use a knife to make swirls with the ganache. Cover with cling film and place in the freezer to set for 6 hours.
Just before serving, melt the chocolate pieces in a bowl standing over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Set aside to cool to room temperature.
To serve, turn the semifreddo out onto a serving platter and carefully remove the cling film. Pour the cooled chocolate over the top, sprinkle with the toasted hazelnuts and serve in generous slices.
