Recipe information
Total Time
4 hours
Yield
10 servings
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 494.3 %Calories from Fat 59.6 Fat (g) 32.7 Saturated Fat (g) 16.6 Cholesterol (mg) 65.8 Carbohydrates (g) 55.0 Dietary Fiber (g) 3.1 Total Sugars (g) 40.5 Net Carbs (g) 51.8 Protein (g) 4.1