Ingredients:
1 (13 ounce) jars chocolate hazelnut spread ( like Nutella)
2 ounces semisweet chocolate, melted and cooled
2 cups heavy cream
8 tablespoons chocolate syrup ( home made or store bought)
fresh strawberries ( for garnish)
Directions:
Line 8×4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
In a bowl, mix hazelnut spread and melted chocolate.
In a second bowl, beat cream just until stiff peaks form.
Stir a large spoonful of whipped cream into the chocolate mixture.
Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
Pour mixture into the prepared pan and smooth the top.
Freeze for 1 hour.
Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
To serve: remove plastic wrap from top and invert semifreddo on to a platter.
Remove remaining plastic wrap.
Let stand a few minutes at room temperature (not more than 10) to soften slightly.
Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
Serve immediately.
Servings: Serve
Time preparation: 15 min.
Time total: 17 min.