Hazelnut & Dark Chocolate Semifreddo

• 3 large eggs, separated
• ½ cup superfine sugar
• 1¼ cups heavy cream
• 3½ oz dark chocolate (70% cocoa), melted and cooled
• ¾ cup Oregon hazelnuts, toasted and roughly chopped
• 1 tsp vanilla extract
• Pinch of sea salt

Here’s How:

1. Toast the hazelnuts: Preheat the oven to 350°F (180°C). Toast the hazelnuts on a baking sheet for 8–10 minutes until golden. Rub off any loose skins with a clean tea towel. Cool and chop roughly.
2. Prepare the base: Whisk the egg yolks and half the sugar together until thick and pale. Stir in the melted chocolate, vanilla, and a pinch of salt.
3. Make the meringue: In a separate bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar until glossy.
4. Whip the cream: In another bowl, whip the cream until soft peaks form. Gently fold the chocolate mixture into the cream, followed by the meringue, then stir in the hazelnuts.
5. Freeze: Line a 2-pound loaf pan with parchment or plastic wrap and pour in the mixture. Smooth the top and freeze for at least 6 hours or overnight.
6. Serve: Turn out onto a platter, and scatter with extra Slice at the table and serve family-style.

Chef’s Note:

You can add a splash of espresso or hazelnut liqueur to the chocolate mixture for an extra kick. Oregon hazelnuts bring the texture and balance that make this dessert truly shine — smooth, nutty, and irresistibly moreish.