Difficulty: Easy - for beginners
Dietary guidance: v
500g PHILADELPHIA Block cream cheese, softened
3/4 cup caster sugar
120g dark chocolate, melted and cooled
2 tbsp coffee flavoured liquer
1tsp vanilla extract
1 cup hazelnuts, roasted and coarsely chopped
200g dar chocolate, extra, chopped
1/2 cup thickened cream
1. Beat the cream cheese with an electric mixer until smooth.
2. In a separate bowl, beat together the eggs and sugar with an electric mixer until thick and fluffy, then stir through the chocolate, liquer and vanilla. Fold into the Philly with the hazelnuts.
3. Spoon the mixture into a paper-lined 22cm x 12cm loaf pan. Wrap well with plastic wrap and freeze for at least 8 hours.
4. Combine the extra chocolate and cream in a small saucepan and cook, stirring over a low heat until smooth. Turn semifreddo onto a platter. cut with a hot knife and place slices on serving plate. Drizzle with the chocolate sauce and serve with fresh berries and shortbread.