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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan. | 2. In a bowl, mix hazelnut spread and melted chocolate. | 3. In a second bowl, beat cream just until stiff peaks form. | 4. Stir a large spoonful of whipped cream into the chocolate mixture. | 5. Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended). | 6. Pour mixture into the prepared pan and smooth the top. | 7. Freeze for 1 hour. | 8. Remove from freezer and cover top with plastic wrap, and freeze overnight until firm. | 9. To serve: remove plastic wrap from top and invert semifreddo on to a platter. | 10. Remove remaining plastic wrap. | 11. Let stand a few minutes at room temperature (not more than 10) to soften slightly. | 12. Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate hazelnut nutella	1	jar		-	-	-	-
chocolate	2	ounces	semisweet melted cooled	32.8854	5.3694	1.168	0.8165
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
chocolate syrup	8	tablespoons		418.5	97.65	3.15	1.695
strawberry				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.