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Chocolate, Hazelnut & Espresso Semifreddo

  • Author: Irene
  • Total Time: 30 mins
  • Yield: 10-12 1x


This Dessert needs to set overnight.


  • 2 cups (500 mL) 35% table cream
  • ¾ cup (175 mL) icing sugar
  • ¼ cup (60 mL) brewed cooled espresso coffee
  • 6 egg whites
  • ¼ cup (60 mL) granulated sugar
  • ¼ cup (60 mL) chopped hazelnuts, toasted
  • 6 oz (175 g) semi-sweet chocolate, grated


  1. Line a 2 to 2.5 L loaf pan with plastic wrap so it hangs over the edges of pan.
  2. In a stand mixer fitted with a whisk attachment, beat cream on high speed until soft peaks form. Beat in icing sugar until combined. Stir in cooled espresso and place in refrigerator until ready to use.
  3. Meanwhile, in a stainless steel bowl, beat egg whites on high speed until soft peaks form. Gradually add sugar and beat on high until well blended.
  4. Fold hazelnuts and chocolate into whipped cream mixture until well combined. Fold cream into egg mixture.
  5. Pour into prepared pan and smooth top with spatula. Cover with plastic wrap and freeze overnight. Remove plastic wrap, slice and serve.
  • Prep Time: 30 mins