Totally Decadent Chocolate Nutella Semifreddo

This frozen dessert will win every chocolate-lover’s heart
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
250
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 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
22g
31%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
15mg
5%
Carbohydrate, by difference
13g
10%
Protein
1g
2%
Vitamin A, RAE
673µg
96%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
81mg
8%
Choline, total
4mg
1%
Fluoride, F
1µg
0%
Folate, total
1µg
0%
Magnesium, Mg
4mg
1%
Phosphorus, P
28mg
4%
Selenium, Se
1µg
2%
Sodium, Na
360mg
24%
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.