1. Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan. 2. In a bowl, mix hazelnut spread and melted chocolate. 3. In a second bowl, beat cream just until stiff peaks form. 4. Stir a large spoonful of whipped cream into the chocolate mixture. 5. Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended). 6. Pour mixture into the prepared pan and smooth the top. 7. Freeze for 1 hour. 8. Remove from freezer and cover top with plastic wrap, and freeze overnight until firm. 9. To serve: remove plastic wrap from top and invert semifreddo on to a platter. 10. Remove remaining plastic wrap. 11. Let stand a few minutes at room temperature (not more than 10) to soften slightly. 12. 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. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
