Chocolate and hazelnut semifreddo
Semifreddo is a delicious cross between ice cream and mousse. It melts in the mouth and never fails to impress but can be made well in advance to take the pressure off at a dinner party.
Equipment: You will need a 900g/2lb loaf tin and a hand-held electric whisk.
For the ganache
- 100g/3½oz dark chocolate, broken into pieces
- 30g/1oz unsalted butter
- 50g/1¾oz icing sugar
- 75ml/2½fl oz double cream