Salted Hazelnut & Chocolate Semifreddo

INSTRUCTIONS

• 1 Line a 9x5-inch loaf pan with plastic wrap. Place 1 cup of the chopped hazelnuts in the bottom of the pan. Set aside. Place remaining hazelnuts and Himalayan Pink Salt in food processor; cover. Process until mixture resembles fine crumbs. Set aside.
• 2 Place cream and chocolate in a double boiler; whisk until chocolate is melted and smooth. Remove from heat. Stir in ground hazelnut mixture. Allow to cool completely at room temperature.
• 3 For the meringue, combine sugar and water in a small saucepan. Cook over medium heat until temperature reaches 250°F.
• 4 Meanwhile, place egg whites in bowl of electric mixer fitted with whisk attachment. Beat until soft peaks form. Stir in vanilla extract.
• 5 Gradually add hot syrup mixture to egg whites, stirring constantly. Beat until meringue is fluffy and stiff peaks form, about 6 minutes.
• 6 Mix cooled chocolate mixture with a wire whisk until soft peaks form. Gently stir chocolate mixture into meringue. Transfer mixture to prepared pan and freeze at least 4 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish with whipped cream and sprinkle with additional Himalayan Pink Salt, if desired.
• 7 Test Kitchen Tip: Don’t have a double boiler? —Make your own. Mix cream and chocolates in a medium heatproof bowl. Fill a small saucepan about 1/4 of the way with water and bring to a simmer. Place bowl with chocolate mixture on top of the saucepan and continue to cook as directed.