Dark Chocolate Semifreddo With Crispy Hazelnuts

Name: Dark Chocolate Semifreddo With Crispy Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dark chocolate 70% cocoa; 2 egg whites; heavy whipping cream 25 cl.; 2 egg yolks; 3 tablespoons granulated sugar; 4 3/8 tablespoons hazelnuts; 3 tablespoons granulated sugar; 7 5/8 tablespoons dark chocolate 70% cocoa; 3 tablespoons whole milk; 1 tablespoon Nutella

Servings: persons

1
Melt the chocolate in the microwave, 20 seconds at a time, until melted, stirring with a spoon whenever. Set aside
2
With an electric mixer, beat the egg whites until stiff peaks form.
3
In another bowl, whip the cream until stiff peaks form. Set aside.
4
In another bowl, beat the yolks and sugar until pale, add the melted chocolate and mix well until smooth.
5
Gently fold in the egg whites using a rubber spatula.
6
Then finish by folding in the whipped cream.
7
Pour the batter into 10 cupcake tins or a cake pan.
8
Store in the freezer at least overnight.
9
Remove the semifreddo, unmold it and leave it at room temperature for at least 15 minutes before serving.
10
In a small frying pan toast the hazelnuts for 3-4 minutes, stirring constantly.
11
Add sugar directly into the pan, it will melt very quickly and turn into caramel.
12
Mix well so that it coats the nuts.
13
Remove from heat and place them on a piece wax paper and let cool and harden.
14
Separate with fingers when they are cold.
15
To make the sauce, in a small saucepan, melt the chocolate with the milk over low heat and mix with a wooden spoon until smooth, add the Nutella.
16
To serve, let the sauce cool a little. Drizzle sauce on each dessert and sprinkle with hazelnuts.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup dark chocolate 70% cocoa, 2 egg whites, heavy whipping cream 25 cl., 2 egg yolks, and more.

Yes, Dark Chocolate Semifreddo With Crispy Hazelnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!