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.
Ingredients
- 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
Method
- At least one day before you want to serve, make the semifreddo so you it has time to set.
- Roast hazelnuts on 160°C for 6 minutes, until lightly golden. Allow to cool, remove skins, and set aside.
- Bring a pot of water to a simmer.
- 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).
- Whisk continuously until the mixture thickens and holds a ribbon (5-8 minutes).
- 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.
- Bit by bit, whisk in cooking chocolate and chocolate hazelnut spread.
- Whisk thickened cream (cold from the fridge) until medium-stiff peaks form, then fold through cooled sabayon and 1 tsp salt flakes.
- Lastly, gently fold through 110g of the roasted hazelnuts.
- 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.
- 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.