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Chocolate Hazelnut Semifreddo
Recipe courtesy of Venchi, www.venchi.com.
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 | | Serves 6
Gianduia ---chocolate-hazelnut created in Italy's northern Piedmont region in the 1800s --- is one of Italy's favorite chocolate flavors.
Gianduia makes a rich, creamy, exceptional semifreddo with only four ingredients!
6 ounces Venchi gianduia chocolate, roughly chopped, plus more as garnish
2 large egg whites
2 teaspoons granulated sugar
4 ounces heavy cream
Line a small loaf pan or six 1/2-cup size ramekins with parchment paper.
Melt the Venchi gianduia chocolate in the microwave or over a double boiler. Reserve.
In a bowl, using a whisk or electric hand mixer, beat the egg whites until stiff, then beat in a teaspoon of the sugar.
In another bowl, beat the cream and remaining teaspoon of sugar until peaks form.
Then fold the egg whites and melted gianduia into the whipped cream until just combined.
Pour the mixture into the loaf pan or ramekins and leave in the freezer for 3 hours. If you'd like a firmer semifreddo, freeze for a longer time.
To serve, turn over onto serving plates. Top with grated Venchi gianduia.
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