Chocolate Hazelnut Semifreddo

Chocolate Hazelnut Semifreddo
A Ferrero Rocher Golden Eggs inspired hazelnut chocolate semifreddo for Easter, but beautiful any time of the year. This is a go-to dessert for me when I'm hosting and want to prep as much as I can the day (or days) before the event.


  • 4 egg yolks
  • 120g caster sugar
  • 1 tsp vanilla bean extract
  • 400ml thickened cream
  • 180g dark cooking chocolate, melted
  • 220g chocolate hazelnut spread
  • 160g hazelnuts


  1. ​​At least one day before you want to serve, make the semifreddo so you it has time to set.
  2. Roast hazelnuts on 160°C for 6 minutes, until lightly golden. Allow to cool, remove skins, and set aside.
  3. Bring a pot of water to a simmer.
  4. Make a sabayon by whisking egg yolks, sugar and vanilla bean extract continuously in a stainless steel/heatproof bowl over the simmering water (make sure the bottom of the bowl isn’t touching the top of the water or it will reach too high a temperature and overcook).
  5. Whisk continuously until the mixture thickens and holds a ribbon (5-8 minutes).
  6. Place the sabayon bowl on top of a larger bowl or pot of ice water touching the bottom of the bowl to cool, giving it a whisk occasionally to keep it smooth.
  7. Bit by bit, whisk in cooking chocolate and chocolate hazelnut spread.
  8. Whisk thickened cream (cold from the fridge) until medium-stiff peaks form, then fold through cooled sabayon and 1 tsp salt flakes.
  9. Lastly, gently fold through 110g of the roasted hazelnuts.
  10. Pour into a loaf pan, dish, or bowl with cling film hanging over the sides (to allow for easy removal later). Alternatively pour into individual serving bowls.
  11. Freeze overnight then scoop with a hot spoon, or slice with a hot knife, and serve topped with Ferrero Rocher Golden Eggs and remaining roasted hazelnuts.

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