How-To: Chocolate Hazelnut Semifreddo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao powder + cocoa butter

💰Cheaper: milk chocolate

Cacao powder is lower in sugar and fat

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds well

Start by making the cocoa sauce: combine water, cocoa powder, glucose, granulated sugar, and kosher salt in a pot.

Whisk the ingredients together starting on low heat to prevent scorching, then bring to a simmer for about a minute.

Switch to a spatula to ensure the cocoa powder doesn't settle at the edges and to prevent scalding.

After simmering, transfer the sauce to a bowl and cover with plastic wrap. Refrigerate until needed.

Prepare the hazelnut amaretti cookies: ensure egg whites are at room temperature for better whipping.

In a mixing bowl, whip the egg whites with a pinch of salt until frothy, then gradually add granulated sugar.

Once the egg whites are foamy, add vanilla extract and continue whipping until the mixture is ribboning at the bottom of the bowl.

In a separate bowl, combine finely ground toasted hazelnuts, flour, and powdered sugar, sifting to avoid clumps.

Fold the dry ingredients into the whipped egg whites gently to maintain volume, using a folding motion.

Scoop the cookie batter onto a baking sheet lined with parchment paper, ensuring even spacing for spreading.

Bake the cookies in a preheated oven at 325°F for about 15 minutes, rotating halfway through, until they are set and slightly cracked on the surface.

Make the whipped cream using very cold heavy cream, whipping it to double its volume and adding a pinch of kosher salt and versa whip for stability.

In another bowl, mix the egg yolks with white sugar, salt, vanilla extract, and bourbon whiskey, whisking continuously over simmering water until the mixture is warm and voluminous.

Remove the mixture from heat, then stream in the hazelnut praline spread while continuing to whisk until combined.

Crumble the baked hazelnut cookies by hand into small pieces.

Combine the whipped cream, praline mixture, and crumbled cookies in a large mixing bowl, folding gently to combine.

Prepare a loaf pan by lining it with plastic wrap, ensuring it adheres well.

Pour the semifreddo mixture into the lined loaf pan, smoothing the top with a spatula.

Cover the pan with plastic wrap and freeze until set, about 4-6 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens