Recipe information
Total Time
4 hours 30 minutes
Yield
Makes 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
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
Per serving: 494.3 kcal calories
59.6 % calories from fat
32.7 g fat
16.6 g saturated fat
65.8 mg cholesterol
55.0 g carbohydrates
3.1 g dietary fiber
40.5 g total sugars
51.8 g net carbohydrates
4.1 g protein
#### Nutritional analysis provided by Bon Appétit
