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https://www.philly.com.au/recipe/chocolate-hazelnut-semifreddo/
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Chocolate Hazelnut Semifreddo
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Chocolate Hazelnut Semifreddo
15 Mins
Prep time
5 Mins
Cooking time
Serves
10
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What you need
500g PHILADELPHIA Block Cream Cheese, softened
6 eggs
3/4 cup caster sugar
120g dark chocolate, melted and cooled
2 tablespoons coffee flavoured liqueur
1 teaspoon vanilla extract
1 cup hazelnuts, roasted and coarsely chopped
200g dark chocolate, extra, chopped
1/2 cup thickened cream
Fresh berries, to serve
Italian shortbreads, to serve, optional
How to make it
BEAT the PHILLY with an electric mixer until smooth.
BEAT together the eggs and sugar with an electric mixer until thick and fluffy then stir through the chocolate, liqueur and vanilla. Fold into the PHILLY with the hazelnuts.
SPOON the mixture into a paper lined 22cm x 12cm loaf pan. Wrap well with plastic wrap and freeze for at least 8 hours.
COMBINE the extra chocolate and cream in a small saucepan and cook, stirring over a low heat until smooth. Turn semifreddo onto a platter. Cut with a hot knife and place slices on serving plates. Drizzle with chocolate sauce and serve with fresh berries and shortbread. Serve immediately.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
Italian
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