|Chocolate Nutella Semifreddo|
As we all know Nutella is that hazelnut spread that we longed for as children smeared onto warm bread fresh from the oven or inbetween crepes with strawberries or banana. As if a spoonful of this chocolate-hazelnut spread gianduja isn’t delicious enough straight off the spoon!!!! Think Nutella and Ferrero Rocher!!!! Nutella is the brand name of a hazelnut-based sweet spread created by the Italian company Ferrero in the 1940s. At the time, chocolate was very limited due to World War II. Nutella is now marketed in over 75 countries across the globe. Other countries even have their own versions of this spread so as you can see it is well on it's way to world domination.
I have wanted to prepare a Nutella Semifreddo for a while now. Semifreddo is Italian for "half cold", and can refer to many semi-frozen desserts. This semifreddo straddles several desserts classifications; its mousselike texture is similar to ice cream, but is lighter, airier, and less frozen. I always enjoy ice cream recipes that do not rely on an ice-cream maker, and this one does not. Until this past weekend I was "freezerless". The only freezer space I had was the tiny space above the refigerator which as you can imagine was jam packed with leftovers and vegetables frozen at the height of their season and peak of freshness. As time wore on the liner for my Donvier ice cream maker was pushed out and rendered useless at the back of the cupboard. But hurrah I now have a small freezer and the possibilities are endless!!!! You will be seeing many more frozen dishes here on MTBT.
My first foray will be semifreddo in honour of World Nutella Day. I have had a recipe waiting in the wings but came across this recipe from our friend Susan at Sticky, Gooey, Creamy, Chewy. I adjusted the recipe a little to suit my needs and what I already had available, but I hope that Susan would be proud. I didn't have any of the delicious chocolate liqueur she mentioned so used frangelico instead which I found goes very well with the Nutella. This dessert is rich, chocolaty and delicious which also makes it perfect for Valentine's Day coming up. Grab your honey and whip up something that will make his/her heart melt.
** Chocolate Nutella Semifreddo**
4 large eggs
1/4 cup granulated sugar
1 13 ounce (400 fram) jar Nutella
1 cup heavy cream, whipped to soft peaks
1 tablespoon liqueur (I used Frangelico)
2 oz. milk and white chocolate, shaved
1/2 cup roasted pistachio nuts, coarsely chopped
Line a mold of your choice with plastic wrap, taking care to leave about a 3 inch length hanging over the edge.
Heat Nutella in the microwave for about 20-25 seconds to soften it up. Set aside.
Place eggs and sugar in the bowl of an electric mixer. Place mixing bowl over a pot of simmering water and whisk until the eggs are warm, about 2 minutes.
Place the bowl in mixer stand. Using the whisk attachment, whip the eggs on high speed until pale and tripled in volume, about 5 minutes.
(At this point whip the whipped cream to the soft peak stage)
Add the Nutella and the chocolate liqueur to the egg mixture and mix on low speed until blended.
Gently fold in the whipped cream, shaved chocolate and 1/2 cup chopped nuts.
Scrape mixture into the mold and spread evenly. Top with more shaved chocolate. Cover top of mold with plastic wrap and freeze for at least 8 hours or overnight.
If you enjoy Nutella you will love:
Nutella Swirl Poundcake
Mascarpone Brownies with Nutella and Toasted Hazelnut Topping
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.