Stracciatella Semifreddo - cooking recipe

Ingredients

7 oz hazelnut and chocolate spread
1.75 oz dark chocolate, coarsely chopped
1 2/3 cups whipping cream
3 None eggs
1/3 cup sugar
1 tsp vanilla extract
None None Cocoa powder, for dusting

Preparation

Slightly warm the hazelnut and chocolate spread. Whip the cream until stiff peaks form. Beat the eggs, sugar and vanilla extract until creamy. Fold the beaten eggs gently into the cream and stir in the hazelnut and chocolate spread.
Line a 6 cup loaf pan with foil, and pour in the chocolate cream. Push the pieces of chocolate into the cream, cover with foil and freeze for at least 8 hours or overnight. Just before serving, remove from freezer, dust with cocoa and slice.