Mascarpone-Avocado Semifreddo With Chocolate And Hazelnuts

• 1 large or 2 medium ripe Hass avocados, halved, seeded, peeled and finely chopped
• 1 tablespoon lime zest + 1 tablespoon fresh lime juice
• A pinch of coarse salt
• 1 1/2 cups mascarpone cheese, room temperature
• 1 cup cold heavy cream
• About 3/4 to 1 cup confectioner's sugar
• 1/2 teaspoon almond extract or 1 tablespoon Hazelnut flavored liqueur
• 2 ounces bittersweet chocolate, finely chopped
• 1/2 cup Hazelnuts, toasted and coarsely chopped

1. In a bowl of food processor, combine avocado, lime zest, juice and salt. Puree until very smooth.
2. Whisk mascarpone, cream, confectioners' sugar almond extract until medium-stiff peaks form. Fold in avocado pure until fully incorporated; then fold in chocolate and Hazelnuts. Line a 5-by-9-inch loaf pan with parchment, leaving a 4-inch overhang on all sides.
3. Spread mixture in the loaf pan; cover with plastic wrap. Freeze until firm, 6 hours (or, covered, up to 3 days). When ready to serve, get the semifreddo out and let sit 10 minutes at room temperature. Invert onto a serving platter; peel away parchment and serve.

avocados, lime zest , salt, mascarpone cheese, cold heavy cream, us sugar, almond, bittersweet chocolate, hazelnuts

Taken from food52.com/recipes/17989-mascarpone-avocado-semifreddo-with-chocolate-and-hazelnuts (may not work)