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Dark chocolate and hazelnut semifreddo
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Prep Time:
500 minutes
Cook Time:
20 minutes
Total Time:
520 minutes
Indulge in a luxurious dark chocolate and hazelnut frozen dessert by Curtis Stone.
Ingredients:
  • Non-stick cooking spray
  • 275g caster sugar
  • 3 Free Range Eggs, at room temperature
  • 2 Free Range Egg yolks, at room temperature
  • 200g high-quality dark chocolate (70% cocoa), melted, warm
  • 410ml thickened cream
  • 175g hazelnuts
  • 10g unsalted butter, softened
  • 1.80 gm sea salt flakes
Instructions:
  • Coat a 7-cup (1.75L), 12.5cm x 23cm loaf pan with cooking spray, then line it with plastic wrap, ensuring the wrap is smooth and overhangs on all sides. Freeze.
  • In a large bowl, combine 3/4 cup (165g) sugar, eggs, and yolks. Set the bowl over a pot of simmering water and whisk continuously for 8 minutes until the mixture is pale, thick, and doubled in volume. Remove the bowl from heat and whisk for an additional 2 minutes until the mixture reaches room temperature.
  • Gently incorporate melted chocolate into the egg mixture using a silicone spatula, being careful not to deflate it. Wipe the spatula clean and gently fold in the whipped cream until just blended. Transfer the semifreddo mixture into a frozen pan, smoothing the top, covering it, and freezing for at least 8 hours until set.
  • Preheat the oven to 180C (160C fan-forced). Toast hazelnuts on a baking tray for 10 minutes until golden with blistered skins. Allow hazelnuts to steam wrapped in a kitchen towel for 1 minute. Remove loose skins by rubbing in the towel, it's fine if some remain.
  • First, prepare a baking tray by coating it with cooking spray. Next, in a medium heavy saucepan, combine the remaining 1/2 cup (110g) of sugar and 2 tablespoons of water. Bring the mixture to a boil over medium-high heat. Let it cook for 6-8 minutes, swirling the pan occasionally, until the caramel turns a dark amber color. Finally, mix in the hazelnuts, butter, and salt until fully coated.
  • Pour the hazelnut mixture onto the tray, ensuring the hazelnuts are spread out evenly. Allow it to cool, then chop coarsely and store in an airtight container.
  • Chill serving platter and plates in freezer. Let semifreddo soften in the refrigerator for 10 minutes. Unmold semifreddo onto the frozen platter, remove pan and plastic wrap. Garnish with hazelnuts. Cut into slices, cleaning the knife between cuts, and serve promptly on the chilled plates.

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