Chocolate and hazelnut semifreddo recipe
 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. 100g/3½oz dark chocolate, broken into pieces30g/1oz unsalted butter50g/1¾oz icing sugar75ml/2½fl oz double cream 100g/3½oz dark chocolate, broken into pieces 30g/1oz unsalted butter 50g/1¾oz icing sugar 75ml/2½fl oz double cream 1 large free-range egg3 large free-range egg yolks1 tsp vanilla extract150g/5½oz caster sugar400ml/14fl oz double cream75g/2½oz toasted skinless hazelnuts, finely chopped200g/7oz dark chocolate, broken into pieces 1 large free-range egg 3 large free-range egg yolks 1 tsp vanilla extract 150g/5½oz caster sugar 400ml/14fl oz double cream 75g/2½oz toasted skinless hazelnuts, finely chopped 200g/7oz dark chocolate, broken into pieces Method Double line a 900g/2lb loaf tin with cling film. For the ganache, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir in the icing sugar and double cream. Set aside.Meanwhile, place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Beat the mixture over the heat for about 8 minutes using a hand-held electric whisk, until it is thick and pale. Remove from the heat and set aside.In a separate large bowl, whip the double cream until it is just stiff. Gently fold in the pale egg mixture until combined.Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the ganache. Pour the rest of the semifreddo mix over the top and use a knife to make swirls with the ganache. Cover with cling film and place in the freezer to set for 6 hours.Just before serving, melt the chocolate pieces in a bowl standing over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Set aside to cool to room temperature. To serve, turn the semifreddo out onto a serving platter and carefully remove the cling film. Pour the cooled chocolate over the top, sprinkle with the toasted hazelnuts and serve in generous slices. Double line a 900g/2lb loaf tin with cling film. Double line a 900g/2lb loaf tin with cling film. For the ganache, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir in the icing sugar and double cream. Set aside. For the ganache, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir in the icing sugar and double cream. Set aside. Meanwhile, place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Beat the mixture over the heat for about 8 minutes using a hand-held electric whisk, until it is thick and pale. Remove from the heat and set aside. Meanwhile, place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Beat the mixture over the heat for about 8 minutes using a hand-held electric whisk, until it is thick and pale. Remove from the heat and set aside. In a separate large bowl, whip the double cream until it is just stiff. Gently fold in the pale egg mixture until combined. In a separate large bowl, whip the double cream until it is just stiff. Gently fold in the pale egg mixture until combined. Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the ganache. Pour the rest of the semifreddo mix over the top and use a knife to make swirls with the ganache. Cover with cling film and place in the freezer to set for 6 hours. Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the ganache. Pour the rest of the semifreddo mix over the top and use a knife to make swirls with the ganache. Cover with cling film and place in the freezer to set for 6 hours. Just before serving, melt the chocolate pieces in a bowl standing over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Set aside to cool to room temperature. Just before serving, melt the chocolate pieces in a bowl standing over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Set aside to cool to room temperature. To serve, turn the semifreddo out onto a serving platter and carefully remove the cling film. Pour the cooled chocolate over the top, sprinkle with the toasted hazelnuts and serve in generous slices. To serve, turn the semifreddo out onto a serving platter and carefully remove the cling film. Pour the cooled chocolate over the top, sprinkle with the toasted hazelnuts and serve in generous slices.