Hazelnut chocolate semifreddo is a sliceable frozen cream dessert made without raw eggs. Sweetened condensed milk and whipped cream create the soft frozen texture around toasted hazelnuts.
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Recipe at a Glance
- Yield: 10 slices
- Preparation: 25 minutes
- Cooking: 5 minutes gentle melting
- Resting and chilling: Freeze at least 8 hours
Table of Contents
Ingredients
Semifreddo
| Ingredient and amount |
|---|
| 150 g dark chocolate, chopped |
| 200 g sweetened condensed milk |
| 400 ml cold heavy cream |
| 1 teaspoon vanilla extract |
| 70 g toasted hazelnuts, roughly chopped |
| 30 g dark chocolate, optional drizzle |
Before You Start
Cool the chocolate mixture enough that it does not melt the whipped cream, but do not let it set hard.
Directions
1. Line pan
Line a 23 x 13 cm loaf pan with plastic wrap or parchment, leaving an overhang for lifting.
2. Melt chocolate
Melt 150 g chocolate gently. Stir in condensed milk and vanilla until smooth. Let cool to barely warm but still fluid.
3. Fold
Whip cream to soft peaks. Stir one-quarter into chocolate mixture to loosen, then fold in remaining cream in two additions. Fold in hazelnuts.
4. Freeze
Spoon into pan, smooth top, cover and freeze at least 8 hours until firm.
5. Serve
Lift onto a chilled plate and stand 5–10 minutes before slicing. Drizzle with optional melted chocolate and serve immediately. Return leftovers to freezer promptly.
Cook’s Tips
- Cool the chocolate mixture enough that it does not melt the whipped cream, but do not let it set hard.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep tightly covered in the freezer for up to 2 weeks. Avoid repeated thawing and refreezing.
Frequently Asked Questions
Can I omit hazelnuts?
Yes. Leave them out or use another suitable toasted nut.
Why is it softer than ice cream?
The cream and condensed milk mixture is designed to stay sliceable after a short stand.