Chocolate and hazelnut semifreddo

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 6-8


Equipment: You will need a 900g/2lb loaf tin and a hand-held electric whisk.

By Donal Skehan
From Saturday Kitchen


For the ganache

  • 100g/3½oz dark chocolate, broken into pieces
  • 30g/1oz unsalted butter
  • 50g/1¾oz icing sugar
  • 75ml/2½fl oz double cream

For the semifreddo

  • 1 large free-range egg
  • 3 large free-range egg yolks
  • 1 tsp vanilla extract
  • 150g/5½oz caster sugar
  • 400ml/14fl oz double cream
  • 75g/2½oz toasted skinless hazelnuts, finely chopped
  • 200g/7oz dark chocolate, broken into pieces
scroll to top