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Chocolate Hazelnut Semifreddo Recipe | Italian Style

Chocolate Hazelnut Semifreddo (Nutella Semifreddo)

This chocolate hazelnut semifreddo is a creamy, no-churn Italian frozen dessert made with whipped cream, zabaglione, meringue, Nutella, and dark chocolate. It’s rich, smooth, and incredibly light—an elegant summer treat inspired by traditional Italian flavors and family memories.
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Prep Time 25 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 360 ml heavy whipping cream
  • 4 large eggs room temperature
  • 150 g granulated sugar
  • 30 ml hazelnut liqueur optional
  • 200 g dark chocolate 70% cocoa
  • 220 g Nutella
  • 50 g toasted hazelnuts chopped

Method
 

Prepare the pan
  1. Line a loaf pan with plastic wrap, leaving enough overhang so you can lift the semifreddo out later.
Whip the cream
  1. Whip the heavy cream to soft peaks and set it aside in the fridge.
Make the zabaglione (custard base)
  1. In a heatproof bowl, whisk the egg yolks with half of the sugar and the hazelnut liqueur.
  2. Place the bowl over a pot of gently simmering water (double-boiler style).
  3. Whisk until thick, pale, and silky.
  4. Remove from heat and let it cool slightly.
Add chocolate and Nutella
  1. Finely chop the dark chocolate. Stir the chocolate and Nutella into the warm zabaglione until smooth.
Make the meringue
  1. In another clean bowl, whip the egg whites.
  2. Add the remaining sugar gradually and continue whipping until glossy stiff peaks form.
Fold the mixture
  1. Gently fold the whipped cream into the chocolate mixture.
  2. Then fold in the meringue using a slow scoop-and-fold motion.
  3. This keeps the mixture airy and gives the semifreddo its mousse-like texture.
Add hazelnuts
  1. Fold in the chopped toasted hazelnuts (keep a little for garnish).
Fill the pan
  1. Pour the mixture into the lined loaf pan. Smooth the top and tap gently to remove air pockets.
Freeze
  1. Freeze for at least 6 hours, but overnight is ideal for the best texture.
Serve
  1. Unmold the semifreddo onto a cold plate. Smooth the sides with a hot knife.
  2. Drizzle warm Nutella on top and sprinkle with more hazelnuts.

Notes

  • Use room-temperature eggs—cold eggs don’t whip well and will affect the texture.
  • Toast the hazelnuts for deeper flavor: 320°F (160°C) for about 10 minutes.
  • Don’t rush the folding step. Keeping the mixture airy is the secret to a perfect semifreddo.
  • Freeze overnight for the smoothest slice and the cleanest presentation.
  • A biscotti or hazelnut cookie crust at the bottom can add a beautiful crunch if you want to elevate the dessert even more.