Chocolate Nutella Semifreddo
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Chocolate Nutella Semifreddo
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A recipe for Chocolate Nutella Semifreddo from The NYC Kitchen Cookbook.
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Ingredients
- 6 ounces semisweet chocolate chopped
- 1/4 teaspoon salt sea salt
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 2 egg room temperature, white
- 2/3 cup sugar
- 1/4 cup Nutella divided
- 2 tablespoons hazelnut chopped
Instructions
- In a double boiler, melt chocolate with salt, stirring until fully melted. Set aside and let it cool. With an immersion blender or in a stand-alone mixer, whip the cream with vanilla until fluffy (when you see soft peaks).
- In another bowl, whip the egg whites with sugar until you see soft peaks. Very gently fold whipped cream into the chocolate, then do the same with the egg whites until fully combined.
- Line a loaf pan with wax or parchment paper and pour in half of the mixture. Swirl 1/8 cup Nutella into the batter with a toothpick. Add remaining mixture, then swirl the rest of the Nutella into the top. Sprinkle crushed hazelnuts on top.
- Place in freezer for 4 hours or until ready to serve.
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