Dark Chocolate Semifreddo With Crispy Hazelnuts

1. 1

   Melt the chocolate in the microwave, 20 seconds at a time, until melted, stirring with a spoon whenever. Set aside

2. 2

   With an electric mixer, beat the egg whites until stiff peaks form.

3. 3

   In another bowl, whip the cream until stiff peaks form. Set aside.

4. 4

   In another bowl, beat the yolks and sugar until pale, add the melted chocolate and mix well until smooth.

5. 5

   Gently fold in the egg whites using a rubber spatula.

6. 6

   Then finish by folding in the whipped cream.

7. 7

   Pour the batter into 10 cupcake tins or a cake pan.

8. 8

   Store in the freezer at least overnight.

9. 9

   Remove the semifreddo, unmold it and leave it at room temperature for at least 15 minutes before serving.

10. 10

    In a small frying pan toast the hazelnuts for 3-4 minutes, stirring constantly.

11. 11

    Add sugar directly into the pan, it will melt very quickly and turn into caramel.

12. 12

    Mix well so that it coats the nuts.

13. 13

    Remove from heat and place them on a piece wax paper and let cool and harden.

14. 14

    Separate with fingers when they are cold.

15. 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. 16

    To serve, let the sauce cool a little. Drizzle sauce on each dessert and sprinkle with hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.