Chocolate Hazelnut Semifreddo
- 500 g PHILADELPHIA Cream Cheese, softened
- 6 eggs
- 3/4 cup caster sugar
- 120 g dark chocolate, melted and cooled
- 2 tablespoons coffee flavoured liqueur
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, roasted and coarsely chopped
- 200 g dark chocolate, extra, chopped
- 1/2 cup thickened cream
- Fresh berries, to serve
- Italian shortbreads, to serve, optional
- BEAT the PHILLY with an electric mixer until smooth.
- BEAT together the eggs and sugar with an electric mixer until thick and fluffy then stir through the chocolate, liqueur and vanilla.
- Fold into the PHILLY with the hazelnuts.
- SPOON the mixture into a paper lined 22cm x 12cm loaf pan.
- Wrap well with plastic wrap and freeze for at least 8 hours.
- COMBINE the extra chocolate and cream in a small saucepan and cook, stirring over a low heat until smooth.
- Turn semifreddo onto a platter.
- Cut with a hot knife and place slices on serving plates.
- Drizzle with chocolate sauce and serve with fresh berries and shortbread.
- Serve immediately.
eggs, caster sugar, dark chocolate, coffee, vanilla, hazelnuts, dark chocolate, cream, fresh berries, italian shortbreads
Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-semifreddo-123928.aspx (may not work)