Triple Chocolate Nutella Semifreddo Recipe

Triple Chocolate Nutella Semifreddo

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  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1 13 ounce jar Nutella
  • 1 cup heavy cream, whipped to soft peaks
  • 1 tbsp chocolate liqueur (I used Godiva)
  • 2 oz. each of bittersweet, milk and white chocolate, chopped into small chunks
  • 1/2 cup plus 1/4 cup roasted pistachio nuts, coarsely chopped and divided
  • 2 oz each of bittersweet, milk and white chocolate, melted and divided

How to make Triple Chocolate Nutella Semifreddo

  1. Line a mold of your choice with plastic wrap, taking care to leave about a 3 inch length hanging over the edge.
  2. Heat Nutella in the microwave for about 20-25 seconds to soften it up. Set aside.
  3. Place eggs and sugar in the bowl of an electric mixer. Place mixing bowl over a pot of simmering water and whisk until the eggs are warm, about 2 minutes.
  4. Place the bowl in mixer stand. Using the whisk attachment, whip the eggs on high speed until pale and tripled in volume, about 5 minutes.
  5. Add the Nutella and the chocolate liqueur to the egg mixture and mix on low speed until blended.
  6. Gently fold in the whipped cream, chocolate chunks and 1/2 c. chopped nuts.
  7. Scrape mixture into into the mold and spread evenly. Cover top of mold with plastic wrap and freeze for at least 8 hours or overnight.


Hungry? Visit me at Sticky, Gooey, Creamy, Chewy for more great recipes!

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