Chocolate, espresso and hazelnut semifreddo topped with crushed

November 10, 2014 (Last Updated: January 11, 2019)

This dessert offers the perfect flavour combination all in one bite

Print Recipe

Chocolate, espresso and hazelnut semifreddo topped with crushed

Serves: 4
Cooking Time: 1 hour plus extra for overnight setting

Ingredients

  • 200g milk chocolate, roughly chopped
  • 2 large eggs
  • 60ml (¼ cup) sugar
  • 45ml (3 tbsp) espresso
  • 375ml (1½ cup) fresh cream, whipped
  • 180ml (¾ cup) whole hazelnuts, toasted
  • 250ml (1 cup) fresh raspberries
  • 8 shortbread biscuits, lightly crushed
  • fresh mint sprigs

Instructions

1

Line a 750ml mould or loaf tin with plastic wrap, ensuring that some of the plastic wrap hangs over the side of the mould.

2

Melt the chocolate until smooth. Keep it aside over a bowl of lukewarm water to ensure it doesn’t harden.

3

Place the eggs, sugar and espresso in a glass bowl. Place this on top of a pot of simmering water and whisk constantly until the mixture has thickened and doubled in volume.

4

Remove this mixture from the heat and whisk in the chocolate. Allow this mixture to cool off for 10 minutes.

5

Fold in the cream and hazelnuts.Pour this mixture into the mould and place in the freezer to harden overnight.

6

Turn out of the mould and peel off the plastic wrap.

7

Slice the semifreddo and serve with fresh raspberries and crushed shortbread. Garnish with fresh mint sprigs.

 

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November 10, 2014 (Last Updated: January 11, 2019) By
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