• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

PlanBuyCook

Meal planning made simple

  • PlanBuyCook app
    • iPhone tutorial
    • iPad tutorial
    • FAQs
    • App troubleshooting
  • Meal planning 101
    • MEAL PLANS
      • Spring
      • Summer
      • Autumn / Fall
      • Winter
    • Planning know-how
    • How-to
    • Buy
  • Recipes
    • Breakfast
    • Snacks & lunchbox
    • Meals & dinners
    • Sides & salads
    • Desserts & special occasion
  • About us
You are here: Home / COOK / Chocolate hazelnut semifreddo

Chocolate hazelnut semifreddo

04/12/2018 By Jen

Chocolate hazelnut semifreddo

If you want a showstopper dessert, look no further than this amazing chocolate hazelnut semifreddo. You can make it up to a week in advance, and simply store in the freezer until ready to serve. A guaranteed hit.

CHOCOLATE HAZELNUT SEMIFREDDO

Prep: 15 mins
Cook: 1 hour plus chilling overnight
Serves: 8

Ingredients

Meringue base

  • 70g/2oz  of roasted hazelnuts, chopped
  • 40g/1oz of almond meal
  • 125g/4oz of pure icing sugar, sifted
  • 2 Ttsp Dutch cocoa, sifted
  • 2 egg whites
  • 50g/1.8oz of caster sugar

Semi freddo

  • 130g/4oz of dark chocolate
  • 1 tbsp of Frangelico (optional)
  • 100ml of thickened cream
  • 70g/2.5oz of sour cream
  • 2 egg whites
  • 120g/4oz caster sugar

To serve

  • Mixed fresh berries
  • Dutch cocoa, for sprinkiling
  • A handful of roasted hazelnuts, extra

Method

Meringue base

  1. Preheat oven to 160oC fan force/Gas mark3/ 320F
  2. Line a loaf tin with two layers of cling film, ensure that the cling film hangs over the tin.
  3. Line a baking sheet with baking/parchment paper.
  4. Combine the almond meal, chopped hazelnuts and sifted icing sugar and cocoa in a bowl.
  5. Using an electric mixer, whisk the egg whites until soft peaks form. Then gradually add in the caster sugar until firm and glossy. By hand, gently fold the nut and sugar mixture into the meringue, being careful not to overmix.
  6. Spread the mixture over the baking tray and bake for 8-10 minutes.
  7. When the meringue is crisp on top and still soft in the centre, remove from the oven. Slide the baking/parchment paper with meringue off the hot tray on to a wire rack. Place a second piece of baking/parchment paper on top of the crisp side of the meringue, then place a tray on top to flip.
  8. Peel the baking/parchment paper off the underside of the meringue, being careful not to crack it. When cool, cut to rectangular pieces the size of the loaf tin.

For Semi freddo

  1. Melt the dark chocolate in a heat proof bowl over simmering water, ensuring the water does not touch the bottom of the bowl.
  2. With an electric mixer, beat the cream until soft peaks form, add the sour cream and whip until firm, set aside.
  3. Whisk the eggwhites until soft peaks form, then gradually add sugar until thick and glossy. Fold the chocolate mixture into the eggwhites, then fold in the cream mixture.
  4. Pour the semi freddo mixture into the prepared tin, tap the loaf tin on the bench to remove any air bubbles.
  5. Place both pieces of cut meringue base together on top of the semi freddo, fold the cling film over the semi freddo, cover the top in tin foil and freeze overnight.

To serve

  1. Remove from loaf tin, peel off the cling film and place on a platter.
  2. Sprinkle with sifted Dutch cocoa, then top with berries and extra roasted hazelnuts.
  3. Use a hot knife to slice cleanly and serve on plates.

Get your new year in order with the PlanBuyCook meal planning app, available for iPhone and iPad now.

Filed Under: COOK, Desserts & special occasion

Primary Sidebar

Search

Get social

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

PlanBuyCook APP

Plan Buy Cook App

As featured in:

About us

PlanBuyCook is meal planning made simple using our no-fuss iPhone and iPad app and the Dinner Done Challenge. It makes planning, shopping for and cooking your meals easy. Read More…

iPhone app tutorial

https://youtu.be/TGO57pkISK8

iPad app tutorial

https://youtu.be/sxoPxpOT5zA

Tip of the week

Double all freezable meals and freeze half for a fast meal a few weeks down the track.

Recent posts

Tuna and corn patties

[Read More...]

Roast carrot, feta and walnut salad

[Read More...]

Mexican corn salad

[Read More...]

Before Footer

Instagram

  • You could easily whip up these little chocolate hearts for the special person / people in your life. So yummy that you may have difficulty parting with them. Gluten free too. Recipe below.
.
.
.
.
Chocolate Fudge

Prep: 5 mins
Cook: 60 mins
Makes: 16 small hearts
Ingredients:
125ml of sour cream
30ml of frangelico or brandy
300g of dark chocolate
4 eggs
50g of caster sugar
cocoa for dusting

Method:
Preheat the oven to 120ºC.
Whisk the eggs and sugar together in a heat-prof bowl over a saucepan of simmering water until the sugar dissolves.
Add the chopped chocolate, sour cream and frangelico or brandy, and mix until chocolate has melted.
Pour mixture into a 20cm x 20cm square cake tin lined with baking paper.
Place in oven and cook for 45 minutes. It should be a little wobbly in the centre when ready as it will continue to cook in its own heat.
Remove from oven and leave to cool completely.
Once cooled to room temperature, place in the freezer to make it easier to cut.
Using a cookie cutter (heart shaped if it is your heart’s desire) cut out the fudge.
Dust with cocoa and place on a serving plate or in a gift box.
Serve to all loved ones on Valentine’s Day or any day.
  • This is an old school classic eastern European salad that tastes sensational. Not much to look at, you’ll be surprised by the fabulous reaction you’ll get to this Russian salad. Go on – try it! It won’t disappoint. Recipe below. .
.
.
.
.
.
RUSSIAN SALAD
Prep: 15 mins
Cook: 30 mins
Serves: 4

Ingredients:
400g / 2 large potatoes, peeled and cut into 3cm/1″ dice
4 carrots, peeled and cut into 3cm/1″ dice
4 eggs
1 cup of frozen peas, defrosted
100g of gherkins, sliced or diced
2 tbsp of natural/plain yoghurt
2 tbsp of mayonnaise
4 sprigs of flat leaf parsley, washed and picked
½ cup of frozen edamame beans (soybeans), peeled and defrosted
salt
white pepper

Method:
Place the potatoes and carrots in saucepans, bring to the boil and cook until tender. Drain and set aside to cool.
Bring another saucepan to the boil, and place the eggs gently in and cook for 8 minutes. Drain and refresh under old water and peel while still warm. Chop or slice the eggs.
Combine the yoghurt and mayonnaise and set aside.
Once the potatoes and carrots have cooled completely, combine them in a bowl with the eggs, peas, gherkins, parsley and edamame. Stir through the mayonnaise mixture, adjust seasoning and serve.

TIP:
This salad is a meal in itself. Just add some leafy greens to go with it.
  • Not all muffins need to be sweet. If you are looking for a great lunchbox filler that also ticks the vegetable box, how about trying these out? A perfect alternative to always offering sweet treats for after school snacks. Another great savoury muffin combination is potato, rosemary, caramelised onions and feta. Recipe below.
.
.
.
.
.
SAVOURY MUFFINS
Prep: 10 mins
Cook: 1 hour
Makes: 18 muffins
Ingredients
1 sweet potato, diced (or any leftover roast vegetables:, including zucchini, pumpkin, carrots etc.)
½ onion or 1 eschalot, finely diced
olive oil spray
2 cups of self-raising flour
2 pinches of salt (iodised)
2 eggs
1 cup of milk
30ml of olive oil
100g feta, crumbled
½ cup of baby spinach
Method
Preheat the oven to 180˚C fan forced.
Line an oven tray with baking paper. Mix together the vegetables and the onion or eschalot and pile on the baking tray. Spray vegetables with olive oil.
Bake vegetables for 35–40 minutes.
Line muffin trays with paper cases (patty pans).
In the meantime, place the flour and salt in a large bowl. Make a well in the centre and then add the eggs, milk and oil and fold through lightly.
Add the roasted vegetables, feta and baby spinach to the flour mix and combine gently.
Spoon mixture into the paper cases.
Cook for 15–20 minutes until springy to touch.
Leave to cool before serving or freezing.
  • This week, since it's back to school for most of us, we'll focus on lunchbox snacks - starting with apple slice. It freezes well if the family doesn’t polish it off on the same day. You can use any apples you happen to have. Recipe below.
.
.
.
.
APPLE SLICE
Prep: 10 mins
Cook: 45 mins
Makes: about 25–30 squares

Ingredients:
3 eggs
1 cup of caster sugar
90g of unsalted butter, melted
4 apples (use whichever variety you have in the fruit bowl)
1 tsp of vanilla essence
1 tbsp of caster sugar (additional)
1½ cups of self raising flour
icing sugar mixture for dusting

Method:
Preheat the oven to 180ºC (160ºC fan forced).
Grease or line an 18 x 28 cm baking tin or equivalent.
Mix the eggs, sugar and melted butter together in a bowl.
Grate the apples (leaving the skin on) and add vanilla and extra caster sugar to the apples and set aside.
Add the flour into the egg mix and stir with a fork to make a runny batter.
Pour two thirds of the batter into the baking tin to cover the base.
Spread apple mix evenly over the batter in the baking tin, then top with remaining batter. Don’t worry if it doesn’t entirely cover the apple mixture, it spreads when cooking.
Place tray in the oven and bake for 35–40 minutes.
Remove from the oven, allow to cool then sprinkle with icing sugar mixture.
Cut into smaller squares and freeze any leftovers for lunchboxes.

TIP:
If using Granny Smith apples or particularly juicy apples, you may want to squeeze the grated apple mix before spreading over the batter. There will appear to be too much grated apple, but use it all as it cooks down. Remember you don’t need much batter of the top as it does spread.
  • The perfect treat for a scorching summer's day. Recipe and 📸 courtesy of Good Food.  #icypoles #passionfuit #coconut #goodfoodau #summer.
.
.
.
2 x 170g cans passionfruit pulp in syrup
350ml coconut water
.
.
1. Combine the entire contents of the cans of passionfruit pulp with the coconut water and mix well. Strain through a sieve to remove the seeds (but push through any pulp).
2. Divide the mixture between the compartments of icy pole moulds, but do not fill completely to the top. Add a few passionfruit seeds to each compartment, then add wooden sticks and freeze for at least 6 hours.

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • General terms and conditions
  • Privacy policy
  • Advertise with us
  • Contact us
  • Media enquiries

Copyright © 2019 · Appetising Ideas