Chocolate-Hazelnut Semifreddo Recipe

Directions:

1. Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
2. In a bowl, mix hazelnut spread and melted chocolate.
3. In a second bowl, beat cream just until stiff peaks form.
4. Stir a large spoonful of whipped cream into the chocolate mixture.
5. Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
6. Pour mixture into the prepared pan and smooth the top.
7. Freeze for 1 hour.
8. Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
9. To serve: remove plastic wrap from top and invert semifreddo on to a platter.
10. Remove remaining plastic wrap.
11. Let stand a few minutes at room temperature (not more than 10) to soften slightly.
12. Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
13. Serve immediately.