Salted Hazelnut & Chocolate Semifreddo

Salted Hazelnut & Chocolate Semifreddo

Semifreddo comes together in advance, making it an easy and impressive finish to any dinner party. This version marries sweet and savory, featuring a layer of chopped hazelnuts and Himalayan Pink Salt on top.
  • 20m

    prep time

  • 10m

    Cook Time

  • 457


  • 9



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  • Line a 9x5-inch loaf pan with plastic wrap. Place 1 cup of the chopped hazelnuts in the bottom of the pan. Set aside. Place remaining hazelnuts and Himalayan Pink Salt in food processor; cover. Process until mixture resembles fine crumbs. Set aside.

  • Place cream and chocolate in a double boiler; whisk until chocolate is melted and smooth. Remove from heat. Stir in ground hazelnut mixture. Allow to cool completely at room temperature.

  • For the meringue, combine sugar and water in a small saucepan. Cook over medium heat until temperature reaches 250°F.

  • Meanwhile, place egg whites in bowl of electric mixer fitted with whisk attachment. Beat until soft peaks form. Stir in vanilla extract.

  • Gradually add hot syrup mixture to egg whites, stirring constantly. Beat until meringue is fluffy and stiff peaks form, about 6 minutes.

  • Mix cooled chocolate mixture with a wire whisk until soft peaks form. Gently stir chocolate mixture into meringue. Transfer mixture to prepared pan and freeze at least 4 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish with whipped cream and sprinkle with additional Himalayan Pink Salt, if desired.

  • Test Kitchen Tip: Don’t have a double boiler? —Make your own. Mix cream and chocolates in a medium heatproof bowl. Fill a small saucepan about 1/4 of the way with water and bring to a simmer. Place bowl with chocolate mixture on top of the saucepan and continue to cook as directed.

Nutrition information (per Serving)



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