Chocolate and hazelnut semifreddo

Ingredients

• 150 gdark chocolate
• 150 ghazelnuts, to toast and grind
• 1 tablespooncaster sugar
• 3eggs
• 100 gwhipping cream
• 210 gicing sugar
• 1 pinchsalt
• to tastechocolate curls and chopped hazelnuts

Instructions

1. 1

   Melt and toast

   Chop the chocolate and melt it in a heatproof bowl set over a pan of simmering water. Meanwhile, toast the hazelnuts in the oven at 100°C for 10 minutes.

2. 2

   Rub off skins

   Leave the hazelnuts to cool slightly, then rub them briskly between your hands or in a cloth to remove their skins.

3. 3

   Grind hazelnuts

   Grind the hazelnuts with the tablespoon of caster sugar in a food processor. Pulse for a few seconds at a time so they become a powder rather than a paste.

4. 4

   Whip cream and whites

   Whip the cream with a pinch of sugar until stiff. Separate the egg yolks and whites, then whisk the whites with a pinch of salt until stiff.

5. 5

   Whisk the yolks

   In a separate bowl, whisk the egg yolks with the icing sugar until the mixture is thick, pale and fluffy.

6. 6

   Fold the mixture

   Stir the ground hazelnuts and melted chocolate into the yolk mixture. Fold in the egg whites and then the whipped cream, using a gentle bottom-to-top motion.

7. 7

   Fill the tin

   Pour the mixture into a loaf tin lined with damp baking paper.

8. 8

   Freeze until firm

   Tap the tin gently to settle the mixture. Cover it with the damp paper and freeze for about 5 hours.

9. 9

   Turn out

   Before serving, leave the tin at room temperature for 15 minutes. Turn it out onto a serving plate and remove the tin and baking paper.

10. 10

    Decorate and serve

    Decorate the semifreddo with chocolate curls and chopped hazelnuts, then serve.

What is semifreddo?

Semifreddo is an Italian frozen dessert whose name means “half-cold”. Unlike a hard-set ice cream, it is served softened enough to slice and eat with a spoon.

In this version, dark chocolate and toasted hazelnuts give the dessert its defining flavour. Whipped egg whites and cream lighten the mixture before it freezes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 14g protein, 87g carbs, 47g fat.

The hazelnuts and cream contribute much of the fat, while chocolate and icing sugar provide most of the carbohydrates; eggs add some protein. Balance a slice with fresh fruit, or serve a smaller piece after a lighter meal.

Why toast the hazelnuts?

Toasting: Ten minutes at 100°C warms the nuts and brings out their flavour without using a high oven temperature.

Skinning: Rub the nuts while they are still slightly warm, when the skins are easier to loosen. Pulse them with the caster sugar rather than running the processor continuously, which can release their oils and turn them into a paste.

Getting the chocolate ready

Gentle heat: Melt the chopped chocolate in a bowl over simmering water, keeping the bowl above the water rather than letting it touch the pan.

Before folding: Let the chocolate stop steaming and cool a little, so it is easier to combine with the yolk mixture without deflating the whipped elements.

Folding for a light texture

Egg whites: Whisk them with salt until stiff peaks form; the mixture should hold its shape when the whisk is lifted.

Gentle folds: Add the whites and cream in succession, lifting the mixture from the bottom of the bowl. Stirring vigorously can knock out the air that helps keep the semifreddo soft.

Freezing and serving

Set time: The semifreddo needs about 5 hours in the freezer. The mixture should be firm enough to turn out, though it will soften as it stands.

Easy release: The damp baking paper lines the loaf tin and helps the frozen dessert come out cleanly. Rest it at room temperature for 15 minutes before turning it out and slicing.

What to serve alongside

The chocolate curls and chopped hazelnuts add a little crunch to each slice, so keep the decoration simple.

For a less rich serving, pair a slice with fresh berries or sliced pear. Strong coffee is another good match for the chocolate and toasted-nut flavours.

Recipe notes & tips

• Pulse the hazelnuts briefly and check their texture between bursts.
• Make sure the bowl and beaters are clean before whipping the egg whites.
• Use a gentle folding motion to keep air in the whites and cream.
• Line the loaf tin with baking paper that reaches over the sides for easier removal.
• Let the tin stand for 15 minutes before turning out the semifreddo.

Variations

• Darker chocolate: Use a more intense dark chocolate for a less sweet, stronger cocoa flavour.
• Citrus note: Add finely grated orange zest to the chocolate and hazelnut mixture.
• Coffee flavour: Stir a little cooled espresso into the melted chocolate.
• Berry topping: Serve with fresh raspberries or strawberries alongside the slices.
• Extra crunch: Sprinkle more chopped toasted hazelnuts over each slice just before serving.

Common mistakes to avoid

• Over-processing the nuts: They can become oily and paste-like; pulse briefly and stop when finely ground.
• Runny egg whites: They will not hold air well; whisk until stiff peaks form.
• Rough folding: Vigorous stirring knocks air from the mixture; fold gently from the bottom of the bowl.
• Warm chocolate: Hot chocolate can disturb the airy mixture; let it cool slightly before combining.
• Skipping the rest: A semifreddo straight from the freezer can be difficult to slice; leave it out for 15 minutes.

How to store

Keep the semifreddo covered in the freezer and use within about 1 month for the best texture. Let it soften at room temperature for around 15 minutes before serving; do not refreeze it after it has thawed.

Frequently asked questions