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1
Preheat a broiler or a toaster oven.
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2
Spread the hazelnuts on a baking pan and toast until dark brown and the skins have blistered.
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3
Put the nuts in a large kitchen towel or a plastic bag and rub them against each other to remove the skins.
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4
Put the skinned, toasted nuts in a food processor or electric blender and process until finely chopped but not pulverized.
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5
Set aside.
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6
Place the egg yolks and sugar in the top of a large (about 3-quart) double boiler or in a bowl that can sit in a saucepan of simmering water without touching the bottom.
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7
Beat the egg yolks and sugar until pale yellow and thick.
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8
Beat in the liqueur.
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9
Place the pan over the bottom of the double boiler or the saucepan containing simmering water.
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10
Using a large wire whisk, continue beating the mixture until it has warmed, doubled in volume and is thick.
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11
Do not overcook, or the eggs will scramble.
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12
This is a zabaglione.
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13
Remove from heat and set the bowl in a pan of ice and water.
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14
Stir with a whisk until the zabaglione cools completely.
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15
Whip the cream until nearly stiff and fold into the zabaglione.
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16
Fold in the chopped hazelnuts.
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17
Butter the bottom and sides of a 6-cup loaf pan and line with plastic wrap, allowing the plastic to overhang the sides.
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18
Spread the mixture in the pan, cover with the overhanging plastic wrap and freeze overnight.
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19
One hour before serving unmold the semifreddo onto a chilled serving dish, remove the plastic wrap and return to the freezer.
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20
Put the milk and chocolate in the top of a double boiler and cook over simmering water, stirring constantly, until the chocolate has melted and the sauce is smooth.
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21
Serve the semifreddo sliced, with warm chocolate sauce.
