Dark Chocolate And Hazelnut Semifreddo

Complete your meal with Curtis Stones creamy frozen dessert that plays on the Italian marriage of dark chocolate and hazelnuts.

The ingredient of Dark Chocolate And Hazelnut Semifreddo

• non stick cooking spray
• 1 1 4 cups 275g caster sugar divided
• 3 coles brand australian free range eggs at room temperature
• 2 coles brand australian free range egg yolks at room temperature
• 200g high quality dark chocolate 70 cocoa melted warm
• 1 2 3 cups 410ml thickened cream whipped to soft peaks refrigerated
• 1 1 4 cups 175g hazelnuts
• 10g unsalted butter softened
• 3 4 tsp sea salt flakes

The Instruction of dark chocolate and hazelnut semifreddo

• spray the inside of a 7 cup 1 75l 12 5cm x 23cm loaf pan with cooking spray and line with plastic wrap smoothing plastic and leaving an overhang on all sides freeze
• in a large bowl whisk 3 4 cup 165g sugar eggs and yolks place bowl over a pot of simmering water whisk constantly for 8 mins or until mixture is pale thick and doubled in volume remove bowl from heat continue whisking for 2 mins or until mixture is room temperature
• using a silicone spatula gently fold melted chocolate into egg mixture until just blended being careful not to deflate mixture wipe spatula clean and gently fold whipped cream into chocolate mixture until just blended pour semifreddo mixture into frozen pan smooth top cover and freeze for at least 8 hours or until frozen
• preheat oven to 180c 160c fan forced toast hazelnuts on a baking tray for 10 mins or until golden and skins are blistered wrap hazelnuts in a kitchen towel and let steam for 1 min rub in the towel to remove loose skins donu2019t worry if some donu2019t come off
• meanwhile spray a baking tray with cooking spray in a medium heavy saucepan bring remaining 1 2 cup 110g sugar and 2 tbs water to a boil over medium high heat cook swirling pan occasionally for 6 8 mins or until caramel turns a dark amber colour stir in hazelnuts butter and salt to coat
• carefully pour hazelnut mixture onto prepared tray arranging hazelnuts in a single layer set aside to cool coarsely chop reserve in an airtight container
• place a serving platter and plates in freezer remove semifreddo from freezer and refrigerate for 10 mins or until it has softened slightly invert pan onto frozen platter remove pan and plastic cover top of semifreddo with hazelnuts slice wiping knife clean after each cut and serve immediately on frozen plates

Nutritions of Dark Chocolate And Hazelnut Semifreddo

fatContent: 623 79 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: 50 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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