Hazelnut Semifreddo

1. 1

   Preheat the oven to 350*. Toast the hazelnuts 5-10 minutes. Let cool, then rub briskly in a towel to remove the skins. Pulse in a food processor until coarsely chopped.

2. 2

   Line 12 muffin pan cups with aluminum foil liners, set aside.

3. 3

   Blend the Nutella, milk, liqueur, vanilla and salt in a food processor until smooth. Add 3/4 cup of the toasted hazelnuts and pulse.

4. 4

   Scoop the mixture into a large bowl. Fold in the softly whipped cream until no streaks show.

5. 5

   Ladle the mixture into the lined muffin cups, filling to within 1/8th inch of the top. Sprinkle with the remaining hazelnuts.

6. 6

   Freeze until firm, about 2 hours. Remove from pan with the foil liners. Place in a large resealable plastic bag and store in the freezer.

7. 7

   Let stand at room temperature 8-10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.