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

1. BEAT the PHILLY with an electric mixer until smooth.
2. BEAT together the eggs and sugar with an electric mixer until thick and fluffy then stir through the chocolate, liqueur and vanilla.
3. Fold into the PHILLY with the hazelnuts.
4. SPOON the mixture into a paper lined 22cm x 12cm loaf pan.
5. Wrap well with plastic wrap and freeze for at least 8 hours.
6. COMBINE the extra chocolate and cream in a small saucepan and cook, stirring over a low heat until smooth.
7. Turn semifreddo onto a platter.
8. Cut with a hot knife and place slices on serving plates.
9. Drizzle with chocolate sauce and serve with fresh berries and shortbread.
10. 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)