Totally Decadent Chocolate Nutella Semifreddo

This frozen dessert will win every chocolate-lover’s heart
Editor
Nutella Semifreddo

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You don’t need an ice cream machine to make this rich, creamy, frozen dessert.

This recipe is courtesy of More Than Burnt Toast.

8
Servings
267
Calories Per Serving
Deliver Ingredients

Ingredients

  • large eggs
  • 1/4  Cup  granulated sugar
  • 13  Ounces  chocolate-hazelnut spread, such as Nutella
  • 1  Cup  heavy cream, whipped to soft peaks
  • 1  Tablespoon  hazelnut liqueur, such as Frangelico
  • 2  Ounces  milk and white chocolate, shaved
  • 1/2  Cup  pistachio nuts, roasted and roughly chopped

Directions

Line a loaf tin with plastic wrap, making sure there’s excess wrap hanging over all of the edges.

Heat the chocolate spread in the microwave for 20 seconds to soften it. Set aside.

Place the eggs and sugar in the bowl of an electric mixer. Place the bowl over a pot of simmering water, and whisk until the eggs are warm, about 2 minutes.

Place the bowl on the stand mixer. Using the whisk attachment, whip the eggs on high speed until pale and tripled in volume, about 5 minutes.

Add the chocolate spread and the liqueur to the egg mixture and mix on low speed until blended.

Fold in the whipped cream, half the shaved chocolate, and the chopped nuts. Scrape mixture into the loaf tin and spread evenly. Top with more shaved chocolate. Cover the top of the mold with plastic wrap and freeze for at least 8 hours.
 

Nutritional Facts

Total Fat
24g
34%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
19mg
6%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
704µg
100%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
28mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
4µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
271mg
18%
Water
60g
2%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.