Chocolate Hazelnut Semifreddo
- 1 cup heavy cream
- 4 eggs
- 1/4 cup sugar
- 1/2 cup chocolate-hazelnut spread, Nutella
- 1/2 cup blanched hazelnuts, toasted and coarsely chopped
Grease a 5x9 inch loaf pan. Line the pan with plastic wrap; letting the wrap hang over the short ends by about 1 inch. Freeze until ready to use. Using an electric mixer, whip the cream until soft peaks form; cover and chill.
In a double boiler, using a handheld mixer, beat the eggs and sugar at high speed off the heat until fluffy, about 5 minutes. Place over simmering water and beat at high speed until almost doubled in volume, about 8 minutes; trasnfer to a large bowl.
In a small bowl, microwave the chocolate-hazelnut spread until melted, about 30 seconds. Stir into the egg mixture until almost blended. Let cool for 20 minutes. Fold in the nuts; then working in 3 batches, fold in the whipped cream. Pour mixture into the prepared pan. Cover with plastic wrap and freeze for at least 6 hours.
To serve remove from pan by overhanging plastic wrap and then cut into 1 inch slices.