Chocolate-Macadamia Semifreddo

1. 1

   Preheat the oven to 350F.

2. 2

   Toast the nuts on a baking sheet until pale golden brown, about 10 minutes.

3. 3

   Let cool completely.

4. 4

   Pulse the nuts and chocolate in a food processor until coarsely ground.

5. 5

   Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste).

6. 6

   Set aside.

7. 7

   Beat the cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form.

8. 8

   Transfer to a large bowl; cover with plastic wrap, and refrigerate.

9. 9

   Meanwhile, beat the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until soft peaks form.

10. 10

    Add the vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.

11. 11

    Fold the egg whites into the whipped cream; gently fold in the nut mixture.

12. 12

    Spoon into a glass baking dish; smooth with a rubber spatula.

13. 13

    Press plastic wrap on the surface; freeze at least 4 hours, and up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.