Marshmallow Semifreddo with Hazelnuts, Dried Apricots, and Chocolate
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Rating
Ingredients
2 cups chilled heavy whipping cream
1 tablespoon finely grated orange peel
2 7-ounce jars marshmallow creme
2/3 cup (2 1/2 ounces) coarsely grated bittersweet chocolate (do not exceed 61% cacao) plus 6 ounces chopped
2/3 cup chopped toasted hazelnuts
2/3 cup (5 ounces) diced dried apricots or halved dried tart cherries
2 tablespoons orange liqueur or frozen orange juice concentrate, thawed
Directions
Using electric mixer, beat cream and orange peel in medium bowl until peaks form. Add marshmallow creme; beat to blend. Fold in grated chocolate, nuts, and apricots. Spread in 8-inch springform pan. Cover; freeze until firm, at least 4 hours and up to 1 day.
Whisk chopped chocolate, liqueur, and 2 tablespoons water in small saucepan over low heat until smooth. Cut around semifreddo to loosen; release pan sides. Cut into wedges; spoon warm sauce over.
