Dark Chocolate and Hazelnut semifreddo

• Serves: [8]
• :[8}}]
• Time to actively work on it:[40}}]
• :[180}°}]
• :[10}}]

Ingredients

• multicolumn 4 l textbf Icecream
• 165 gram caster sugar
• 3 Eggs
• 2 egg yolks
• 200 gram dark chocolate melted, warm
• 410 milli liter cream whipped to soft peaks
• multicolumn 4 l textbf Hazelnuts
• 175 gram hazelnuts
• 10 gram butter soft
• 110 gram caster sugar

Instructions

1. [] }
2. Line a loaf pan with plastic wrap place in freezer.
3. In a large bowl, whisk the sugar, eggs, and yolk for at least 8}} over a hot water bath. It should be very pale and doubled in volume.
4. Continue whisking until mixture is cooled down.
5. Fold in melted chocolate carefully.
6. Fold in whipped cream carefully.
7. Pour semifreddo in loaf pan and freeze.
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9. Toast hazelnuts on a baking tray.
10. Wrap hazelnuts in a kitchen towel and let steam for 1}}.
11. In a medium saucepan, bring sugar and 2}} water to a boil over medium heat.
12. Cook, swirling pan, until caramel turns a dark amber colour.
13. Add in hazelnuts and butter.
14. Pour onto a prepared tray in a single layer and set aside to cool.
15. Coarsely chop and store in airtight container.

Take semifreddo from freezer, arrange on a platter and place hazelnuts on top for serving.