Chocolate-Hazelnut Semifreddo

1. 1

   Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.

2. 2

   In a bowl, mix hazelnut spread and melted chocolate.

3. 3

   In a second bowl, beat cream just until stiff peaks form.

4. 4

   Stir a large spoonful of whipped cream into the chocolate mixture.

5. 5

   Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).

6. 6

   Pour mixture into the prepared pan and smooth the top.

7. 7

   Freeze for 1 hour.

8. 8

   Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.

9. 9

   To serve: remove plastic wrap from top and invert semifreddo on to a platter.

10. 10

    Remove remaining plastic wrap.

11. 11

    Let stand a few minutes at room temperature (not more than 10) to soften slightly.

12. 12

    Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.