Italian Recipes

Nougat Semifreddo with Gianduia Chocolate and Almonds

Average Rating
No rating yet
My Rating:

Semifreddo al Torrone (Nougat Semifreddo)

If you’re looking for an indulgent dessert that combines the rich flavors of chocolate and almond with a silky smooth texture, look no further than this Semifreddo al Torrone. This Italian frozen treat, with its layers of nougat, chocolate, and whipped cream, is perfect for a special occasion or just as a luxurious end to any meal. With a balance of textures—creamy, crunchy, and rich—this dessert is a showstopper that will leave everyone at the table impressed.

Ingredients

Ingredient Quantity
Sugar 90g
Egg yolks 70g
Water 25g
Nougat (torrone) 40g
Dark chocolate 25g
Fresh liquid cream 250g
Almond extract (or flavor) 1g
Gianduia chocolate 100g
Fresh liquid cream (for ganache) 75g
Flaked almonds to taste
Additional chocolate (for decoration) to taste

Instructions

  1. Prepare the Nougat Base:
    Start by finely chopping the nougat with a sharp knife. The nougat will need to blend into the creamy base, so it’s best to get small, fine pieces. Set it aside for later use.

  2. Make the Syrup:
    In a heavy-bottomed saucepan, combine the sugar and water. Stir the mixture occasionally over medium heat until the sugar completely dissolves. As the syrup heats up, it will start to bubble and simmer. At this point, use a thermometer to monitor the temperature. The goal is to heat it to 121°C (250°F), the perfect stage for this type of syrup. Once the correct temperature is reached, remove the saucepan from the heat.

  3. Whisk the Egg Yolks:
    In a separate bowl, begin whisking the egg yolks until they become thick and pale. Gradually pour the hot sugar syrup into the yolks, beating continuously to avoid curdling the eggs. Keep whisking until the mixture becomes thick, glossy, and cool to the touch.

  4. Add the Chocolate and Nougat:
    Add the finely chopped nougat, dark chocolate, and almond extract into the egg-sugar mixture. Stir gently to combine, ensuring that the chocolate melts completely into the mixture and the nougat is well distributed.

  5. Whip the Cream:
    In a separate mixing bowl, pour in the 250g of cold fresh cream. Using an electric mixer, whip the cream until soft peaks form. Be careful not to overwhip; you want a smooth, fluffy texture that can be folded into the egg mixture without losing volume.

  6. Incorporate the Whipped Cream:
    Gradually fold the whipped cream into the nougat mixture, one tablespoon at a time. Stir gently from the bottom to the top, being careful not to deflate the whipped cream. This step is crucial to keeping the airy texture of the semifreddo.

  7. Prepare the Molds:
    To shape the semifreddo, line four 7.5 cm diameter, 4.5 cm height ring molds with acetate strips or parchment paper. This will help release the semifreddo easily once frozen. Place the molds on a baking tray lined with parchment paper for stability.

  8. Fill the Molds:
    Using a pastry bag (without a tip), fill each mold with the prepared semifreddo mixture. Push the mixture into the molds, making sure it fills every corner and is level with the top. Once the molds are filled, smooth the tops with a spatula to make them even. Place the tray in the freezer and allow the semifreddo to freeze for at least 6 hours, or preferably overnight, until solid.

  9. Prepare the Gianduia Ganache:
    To make the gianduia ganache, heat the 75g of cream in a small saucepan over low heat. Once it’s warm, add the chopped gianduia chocolate. Stir continuously with a whisk until the chocolate is completely melted and the ganache is smooth. Let it cool to room temperature.

  10. Serve the Semifreddo:
    Just before serving, remove the semifreddo from the freezer. Carefully pull the acetate strips away from the sides of the molds to release the semifreddo. If you used parchment paper, gently peel it off. For a decorative touch, use a vegetable peeler to shave thin chocolate curls from a block of chocolate and sprinkle them over the semifreddo.

  11. Add the Finishing Touches:
    Drizzle the cooled gianduia ganache over the top of the semifreddo and garnish with flaked almonds for an added crunch. Serve immediately, and enjoy the rich, creamy texture of this decadent dessert.

Tips for Success

  • Chilling Time: Make sure to freeze the semifreddo for a long enough time to achieve a firm, scoopable texture. If you don’t freeze it long enough, the semifreddo may be too soft to hold its shape.
  • Temperature Control: When adding the hot syrup to the egg yolks, be cautious. If the syrup is too hot, it could scramble the eggs. Use a thermometer to ensure the syrup reaches the perfect temperature.
  • Flavor Variations: While the traditional combination of chocolate and nougat is delicious, feel free to experiment with different flavorings or additions. Try incorporating crushed hazelnuts, candied orange peel, or even a splash of liqueur for a unique twist.

Nutritional Information (per serving)

Nutrient Amount per serving
Calories 320 kcal
Protein 4g
Carbohydrates 32g
Sugars 30g
Fat 20g
Saturated Fat 9g
Fiber 1g
Sodium 30mg

This Semifreddo al Torrone is an ideal dessert to prepare ahead of time for a dinner party or special occasion. With its indulgent flavor and delicate texture, it’s a sweet treat that will surely impress any guest. Enjoy!

My Rating:

Loading spinner
Back to top button