Dark Chocolate Semifreddo With Crispy Hazelnuts
- 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
- Melt the chocolate in the microwave, 20 seconds at a time, until melted, stirring with a spoon whenever. Set aside
- With an electric mixer, beat the egg whites until stiff peaks form.
- In another bowl, whip the cream until stiff peaks form. Set aside.
- In another bowl, beat the yolks and sugar until pale, add the melted chocolate and mix well until smooth.
- Gently fold in the egg whites using a rubber spatula.
- Then finish by folding in the whipped cream.
- Pour the batter into 10 cupcake tins or a cake pan.
- Store in the freezer at least overnight.
- Remove the semifreddo, unmold it and leave it at room temperature for at least 15 minutes before serving.
- In a small frying pan toast the hazelnuts for 3-4 minutes, stirring constantly.
- Add sugar directly into the pan, it will melt very quickly and turn into caramel.
- Mix well so that it coats the nuts.
- Remove from heat and place them on a piece wax paper and let cool and harden.
- Separate with fingers when they are cold.
- 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.
- To serve, let the sauce cool a little. Drizzle sauce on each dessert and sprinkle with hazelnuts.
dark chocolate, egg whites, heavy whipping cream, egg yolks, granulated sugar, hazelnuts, granulated sugar, dark chocolate, milk, nutella
Taken from www.yummly.com/recipe/Dark-Chocolate-Semifreddo-with-Crispy-Hazelnuts-782023 (may not work)