Hazelnut Chocolate Praline Semi-freddo Dessert
A Beautiful Unique Presentation of a Gourmet Partially Frozen Dessert


I ordered this unique delicious dessert at a fine dining restaurant in Portland Oregon, it impressed me so much I put together this recipe from the ingredients I remembered and made it in my kitchen for my website.

Hazelnut Praline Dessert
recipe and photograph created by www.finedinings.com

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Recipe Type: Praline, Amaretto liqueur, chocolate, hazelnuts, creme fraiche
Prep: 35 min
Cook: 10 min
Serves: 8


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 bakingsheet; set aside to cool.
Can be made 2 days ahead.


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 and cleaned)
8 large pieces plastic wrap

Line ring molds with plastic wrap. Set aside. Beat heavy cream with liqueur to soft peaks. In another clean large bowl beat egg yolks and sugar until pale yellow; fold both together; add hazelnuts, chocolate 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.

Creme Fraiche (optional - for garnish)

2 Tablespoons sour cream

1/4 cup heavy cream

In saucepan over low heat (85 to 90 degrees to speed up the action) combine ingredients. Transfer to a partially covered container, store at 75 degrees 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 chocolate only.
Can be made 2 days ahead.


With squeeze bottle make 2 chocolate ganache semi circles on each plate (see my photograph). Between the 2 half circles squeeze out creme 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

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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