Hazelnut Semifreddo Recipe

Name: Hazelnut Semifreddo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hazelnuts, blanched, toasted and cooled; 1 cup sugar; 2 cups heavy cream, whipped; 3/4 cup egg whites*; 1/4 teaspoon pure vanilla extract; Warm glossy chocolate sauce, recipe follows; 3 ounces unsweetened chocolate; 7 ounces semisweet chocolate; 3/8 cup light corn syrup; 1/2 cup hot water

Servings: persons

1
Grease a 10-inch spring form pan and line with parchment paper.
2
In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste.
3
Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks.
4
Transfer to the refrigerator.
5
In a clean dry bowl, whip the egg whites until soft peaks form.
6
Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more.
7
Fold into the whipped cream, then fold in the ground nut mixture.
8
Spoon the mixture into the spring form pan.
9
Smooth the top.
10
Freeze at least 4 hours or overnight.
11
Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water.
12
Stir constantly until melted, then whisk in the corn syrup and water.
13
Whisk until smooth and shiny.
14
When ready to eat, remove the collar and serve frozen with chocolate sauce.
15
*RAW EGG WARNING
16
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
17
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

1076

kcal

Calories

Fat

101

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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: 1 cup hazelnuts, blanched, toasted and cooled, 1 cup sugar, 2 cups heavy cream, whipped, 3/4 cup egg whites*, and more.

Yes, Hazelnut Semifreddo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Semifreddo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions