Chocolate Hazelnut Semifreddo

Chocolate Hazelnut Semifreddo
15 Mins
Prep time
5 Mins
Cooking time
Serves 10

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

  1. BEAT the PHILLY with an electric mixer until smooth.
  2. 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.
  3. SPOON the mixture into a paper lined 22cm x 12cm loaf pan. Wrap well with plastic wrap and freeze for at least 8 hours.
  4. 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.