Chocolate and hazelnut are a great match – it is no accident that nutella is such a success. This semifreddo has no nutella in it, but the way it combines these two elements is truly something special.
It has two layers of chocolate mousse with a big layer of hazelnut mousse between them, which also has caramelized hazelnuts in the mix. Are you convinced yet?
Hazelnut and Chocolate Semifreddo
with caramelized hazelnuts
Ingredients
Chocolate Mousse
- 200 g chocolate (50 to 60% cocoa)
- 50 g unsalted butter (melted)
- 4 eggs
- 80 g white sugar
- 100 ml heavy cream
Caramelized Hazelnuts
- 80 g white sugar
- 80 ml water
- 100 g hazelnut (toasted and peeled)
Hazelnut Mousse
- 4 ovos
- 80 g white sugar
- 80 g hazelnut (toasted and peeled)
- 100 ml heavy cream
Instructions
Chocolate Mousse
- Melt the chocolate and butter in the microwave or in a water bath.
- Transfer this mixture to a big bowl. Add the egg yolks, one by one, whisking between each addition.
- In a separate bowl, beat the egg whites to stiff peaks, slowly adding the sugar.
- Add the whites to the yolk mixture, folding them in delicately with a spatula.
- Beat the cream to stiff peaks, then fold it into the mixture the same way.
- Spread about half of the chocolate mousse in a springform pan of about 22 cm in diameter. Smoothen it over with a spatula, cover with cling wrap and place it in the freezer.
- Set aside the rest of the chocolate mousse and store it in the fridge while you make the hazelnut part.
Caramelized Hazelnuts
- Add water and sugar in a pan and whisk so the sugar dissolves.
- Bring over medium heat, without stirring, until it is a light caramel color.
- Remove from the heat and add the hazelnuts, making sure they are completely covered in caramel.
- Move the caramelized hazelnuts to a tray and let them cool down a little.
- Coarsely chop the hazelnuts with a knife or in the food processor for a few seconds. Set aside.
Hazelnut Mousse
- In the food processor, grind down the hazelnut to a powder. Add it to the egg yolks and mix.
- In another bowl, beat the egg whites to stiff peaks, slowly adding the sugar.
- With a spatula carefully fold in the the egg whites to yolk mixture.
- Beat the cream to stiff peaks and fold it into the batter the same way.
- Set aside about 20 g of caramelized hazelnuts for the decoration. Fold the remaning nuts into the mix.
- Remove the springform pan from the freeze and check if the chocolate mousse is frozen solid. If it is, then spread the hazelnut mousse evenly on top of the chocolate. Freeze again for a few hours.
- Again ensure the hazelnut is frozen solid, before spread the remaining and final layer of chocolate mousse on top. Freeze again.
- When it is time to serve the dessert, deorate the top with rest of the crispy hazelnut praliné.
