Hazelnut Chocolate Praline
Semi-freddo Dessert

photographs of all my recipes

I saw this on the menu of a 5 Star restaurant in Portland Oregon,
it was so good, unique, and impressed me I recreated it in my kitchen
for my dinner guests to enjoy too!

it is a partially frozen beautiful gourmet treat
easy to make because everything can be done in advance
the flavors are spot on... all the ingredients are top notch
and the presentation is gorgeous to behold!
Everything about this is wonderful, I hope you will try it

see more of my easy Dessert Recipes all with photographs

Hazelnut Chocolate Praline
Semi-Freddo Dessert
recipe and photograph by www.finedinings.com

Serves 8

Praline
1/2 cups sugar
2 tablespoons water

Butter a large baking sheet. Bring sugar and water to a boil in small saucepan swirling the pan until mixture turns light brown. Immediately remove from heat, spread thinly on prepared baking sheet; set aside to cool. Can be made 2 days ahead.

Semi-freddo
2-2/3 cup heavy cream
8 teaspoons Amaretto liqueur
8 egg yolks, room temperature
10 tablespoons sugar
1/2 cup hazelnuts, toasted, husked, coarsely chopped
2 ounces (1/2 cup) Valrhona Chocolate, coarsely chopped
8 ring molds (I use 8 ounce tomato sauce cans, ends removed)
8 large pieces plastic wrap

Beat heavy cream and liqueur to soft peaks. In another large bowl beat egg yolks and sugar until pale yellow; fold both together; add hazelnuts, Valrhona and cooled praline. Spoon hazelnut mixture into ring molds lined with plastic wrap, cover and freeze at least 2 hours. Can be made 2 days ahead.

Crème Fraiche (optional - for garnish)
2 Tablespoons sour cream
1/4 cup heavy cream

In saucepan over low heat (85° to 90° to speed up the action) combine ingredients; transfer to a partially covered container, store at 75° for 6 to 8 hours or until mixture thickens; stir, cover and refrigerate. Can be made 2 days ahead.

When ready to use, whip until thickened slightly; pour into a squirt bottle with a small opening, (I use a clean plastic catsup or mustard container).

Chocolate Ganache (optional - for garnish)
1/2 cup heavy cream
2 tablespoon corn syrup
6 ounces chocolate, chopped

Combine ingredients in small saucepan over medium heat whisking until melted. Pour into squirt bottle (I use a clean plastic catsup or mustard container); refrigerate. When ready to use, put in microwave for a couple seconds, if necessary, to soften. Can be made 2 days ahead.

top decoration (optional - for garnish)
8 ounces bittersweet Valrhona Chocolate***
parchment paper
8 mint springs

In saucepan melt Valrhona over low heat; pour into a squeeze bottle and make designs of your choice on parchment paper; freeze. Peel chocolate designs from paper and decorate top of dessert. ***Use bittersweet only. Can be made 2 days ahead.

Assemble
Squeeze out 2 chocolate ganache semi circles on each plate (see my photograph). Between the 2 half circles squeeze out crème fraiche. Use a toothpick or the tip of a sharp knife to make designs through the lines.

Place semi-freddo from the freezer inside the semi circle you just made on the plate, remove ring molds; add the frozen top decoration, if desired and garnish the hazelnut praline semi-freddo with mint sprigs.

Wine recommendation: Muscat