Classic Chocolate Hazelnut Semifreddo (2024)

👩🏻‍🍳 How to Make

I'm going to share with you the steps needed to make this fantastic frozen dessert. There are a few steps but each one on its own is not complicated. I have plenty of process images so that you can visualize what each stage should be. Look out for my tips throughout.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

STEP 1. Prepare the loaf pan and whip the cream. Before we continue with anything, the loaf pan needs to be lined with plastic wrap. Make sure to let it overhang so as to fold back over once the semifreddo mixture is made and poured in (Image 1). I grease the pan before adding the plastic wrap to make sure that it doesn't slide around.

STEP 2. Whip the cream. In a medium-sized bowl, whip the cream until soft peaks form. You can use your trusty stand mixer or an electric hand-held beater for this (Image 2). If using a hand-held beater, then just before it reaches the soft peak stage, turn the machine off and release the whisk, then do the last part of whisking by hand. You have much more control against overwhipping this way!

STEP 3. Make the zabaglione. In a heatproof bowl (metal or glass), add the eggs, ⅔ of the sugar (½ cup), and the liquor (optional) or vanilla/hazelnut extract. (Image 3). Whisk until pale and fluffy (Image 4). Use electric hand-held beaters or whisk by hand.

Place the bowl over a saucepan filled with an inch or so of simmering water. You're creating a bain-marie here. Set the pan over low heat on the stovetop and whisk the mixture continuously until it thickens and doubles in volume.

This can take about 5-10 minutes to achieve. Don't be tempted to turn the water to boiling as it may cook the eggs too quickly. When the whisk is lifted out of the mixture, it should ribbon down and leave a trail on the surface (Images 5 & 6).

STEP 4. Add chocolate and Nutella. Add the chopped chocolate and Nutella. Whisk until both are melted and combined into the zabaglione (Images 7 & 8).

Note: for the sake of the photo, I removed the bowl from the pan to photograph, but just keep the zabaglione on the heat then add the chopped chocolate and Nutella. Stir until melted then remove the chocolate zabaglione off the heat.

STEP 5. Whip egg whites. In a large clean bowl, whisk the egg whites until foamy and soft peaks form. (Image 9) Add the sugar and continue whisking until sugar has been incorporated (Image 10).

They won't go thick and glossy like a regular meringue as the amount of sugar added to the eggs is a quarter of what it would be normally when making meringue.

STEP 6. Combine the ingredients together. Alright! Now that we have our three separate components made, the whipped cream, the chocolate zabaglione, and the meringue ... let's combine them all together.

Add the cream to the chocolate zabaglione. Fold it through in two batches so as to maintain as much of the trapped air in the cream as possible (Images 11 & 12).

Add meringue to the chocolate mixture. Now add the meringue, but this time, add it in three parts, folding slowly and gently with each addition (Images 13 & 14). This is important as the mousse-like texture of a traditional semifreddo relies on the trapped air from the whipped cream and egg whites.

STEP 7. Pour into the prepared pan and freeze then serve! Once all the ingredients have been combined, pour the mixture into the prepared pan and level off the top with an offset spatula (Image 15). Now, fold the plastic wrap overhang to cover the top of the semifreddo (Image 16). (Note: this will actually be the bottom when we tip the semifreddo out onto a serving plate once frozen.)

If you have any remaining mixture, then pour it into an airtight freezer-safe container- and freeze. You can eat this straight from the tub once frozen - I call this a little chefs bonus!!

Freeze for a minimum of 6 hours or until set.

When ready to serve, remove the pan from the freezer, open up the plastic wrap and turn out the semifreddo onto a serving platter and remove the pan. Carefully remove the remaining plastic wrap (Image 17).

🥣 How To Serve

Drizzle over warmed Nutella and sprinkle with chopped hazelnuts. Slice and serve immediately.

Just a note- it doesn't take long for this dessert to soften, so remove it from the freezer just before serving.

If entertaining, I like to turn it out onto my serving platter before guests arrive and putter the platter in the freezer. That way you can pull it out, decorate and serve it within a matter of minutes. Perfect alongside your after-dinner espresso.

💭 Recipe Pro Tips

1. Line the freezer pan with clingfilm. This is the only way to take the semifreddo out of the pan.
2. Finish whipping the cream by hand. You have a better feel of the texture of the cream and won't overwhip it.
3. Add boiling water to seized chocolate. This is the best trick if your chocolate seizes when adding it to the zabaglione. It will create a smooth mixture in a matter of moments.
4. Fold the three components using the scoop and fold method. And take your time- this process involves patience!

Can semifreddo be made in advance?

Absolutely! That's the beauty of this dessert and one of the many reasons it is such a popular dessert for entertaining. Make the semifreddo up to a week in advance. Once frozen, you can even turn it out on a serving plate and freeze it until you require it.

How long does it take for Semifreddo to freeze?

I suggest freezing the semifreddo for a minimum of 6 hours but strongly recommend freezing it overnight.

What's the difference between parfait and semifreddo?

Parfait, a frozen dessert, originates from France and is made from a base of sugar syrup, cream, and egg yolk. It's often flavoured with fruit and liqueur.

Why isn't my semifreddo hard?

That's a good thing! It isn't meant to be. It's a soft-set frozen dessert. The combination of zabaglione, whipped cream, and meringue create trapped air in the mixture giving the semifreddo a mousselike texture.

5 from 5 votes

Metric - US Customary

• ▢ 360 ml whipping cream
• ▢ 4 large eggs, yolks and egg whites divided
• ▢ 150 g granulated sugar, divided into 100g (⅔ cup) and 50g (⅓ cup)
• ▢ 30 ml hazelnut liqueur
• ▢ 200 g dark chocolate 70%, finely chopped
• ▢ 220 g Nutella, divided into 150g (½ cup) and 70g (¼ cup)
• ▢ 50 g hazelnuts, skinless and toasted (See notes), coarsely chopped

• Prepare the loaf pan. Line a 2lb loaf pan (9x5-inch) or freezer-safe plastic container with plastic wrap, leaving plenty overhanging the sides.

• Whip the cream. In a medium bowl, beat the cream on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate. Clean and dry the beaters if using a handheld electric whisk.

• Make the zabaglione. Using electric beaters, whisk egg yolks, 100g (⅔ cup) sugar and hazelnut liquor together in a separate heatproof bowl until pale and slightly fluffy.

  Place the bowl over a pan of simmering water (don’t let the bowl touch the water). Continue to beat on medium speed, frequently scraping down the sides of the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5-10 minutes. (Don't be tempted to turn the water up to boiling as it may overcook the egg).

• Add chocolate and Nutella. With the bowl still on the saucepan, add the chopped chocolate and 150g (½ cup) Nutella and stir until melted and combined.

  If the mixture seizes and becomes a thick lump in the bowl, don't panic, add ¼ cup of boiling water, a little at a time. Stir until the chocolate zabaglione loosens and becomes a smooth consistency again.

  Remove the bowl from the heat and set it aside.

• Whip egg whites. In a clean bowl, beat egg whites to soft peaks. Add the remaining 50g (⅓ cup) sugar and whip until well combined (about another minute).

• Combine ingredients together. Using a spatula, gently fold cream into the cooled chocolate mixture, followed by egg whites. Fold gently and keep as much air in the mixture as possible to ensure your semifreddo stays light.

• Pour into the prepared pan and freeze, then serve! Pour the chocolate mixture into the prepared loaf pan and smooth flat with an offset spatula. Freeze for a minimum of 6 hours or until set but preferably overnight.

  When ready to serve: Remove the semifreddo from the freezer, open up the plastic wrap and invert it onto a serving plate. Carefully remove the remaining plastic wrap. There will be wrinkled impressions on the sides of the semifreddo - if you prefer a smooth finish, run a hot butter knife along the surface.

  Warm the remaining Nutella in the microwave for a couple of seconds, then drizzle it over the top of the semifreddo and sprinkle over the chopped, toasted hazelnuts.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: Keep semifreddo wrapped in plastic wrap in the freezer for up to 3 months.

To toast hazelnuts: Place nuts on a baking tray and into a 160C (320) oven for ten minutes until golden.

TIP 1: Line the freezer pan with clingfilm. This is the only way to take the semifreddo out of the pan.

TIP 2: Finish whipping the cream by hand. You have a better feel of the texture of the cream and won't overwhip it.

TIP 3: Add boiling water to seized chocolate. This is the best trick if your chocolate seizes when adding it to the zabaglione. It will create a smooth mixture in a matter of moments.

TIP 4: Fold the three components using the scoop and fold method. And take your time- this process involves patience!