Semifreddo alla Gianduja

Chocolate-Hazelnut Frozen Dessert

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Preparation info

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About


    Toast 1 cup hazelnuts, rub off the skins, and reduce to a paste with 2 tablespoons butter in a food processor fitted with the metal blade. Add to the chocolate mixture before combining with the meringue.