Nashville Hot Chocolate Semifreddo

 A frozen, mousse-like dessert topped with spicy candied almonds delivers the perfect balance of rich, chocolate flavor and a kiss of Frank's RedHot® Nashville Hot Seasoning heat.

Ingredients

Procedure

Semifredo

1. Line 9x5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides.
2. In small saucepan, mix 1 1/2 cups heavy cream and cinnamon sticks. On low heat, simmer 5 minutes to infuse cinnamon. Turn heat off; steep for 10 minutes. Chill immediately.
3. In large bowl, mix chopped chocolate, espresso powder and Frank's RedHot® Nashville Hot Seasoning. Set mesh strainer over bowl; set aside.
4. In medium heat-safe bowl, whisk eggs, sugar, salt, vanilla and hazelnut liqueur until combined; set aside.
5. In small saucepan, heat 1/2 cup cream over medium heat until simmering. Gradually whisk hot cream into egg mixture until combined. Return mixture to saucepan; cook over low heat, stirring constantly until sugar has dissolved, about 3 minutes.
6. Return mixture to saucepan; cook over low heat, stirring constantly until sugar has dissolved, about 3 minutes. Immediately pour mixture through strainer set over chocolate. Let stand to melt chocolate. Whisk until chocolate is melted and smooth. Let mixture cool completely.
7. Using stand mixer with a whisk attachment, beat cinnamon-infused cream and remaining 1/2 cup of heavy cream on medium speed until soft peaks.
8. Whisk 1/3 of whipped cream into chocolate mixture. Using rubber spatula, fold remaining whipped cream into chocolate mixture until incorporated.
9. Fold dark chocolate shavings into the chocolate semifreddo mixture. Transfer mixture to prepared loaf pan. Fold plastic wrap over surface. Freeze at least 6 hours.

Candied Almonds

1. Set oven to 350°F. On a lined 1/2 sheet pan, arrange almonds. Roast for 10 minutes.
2. In a small bowl, whisk sugar, hot water, salt, and Franks Nashville Hot® Seasoning together. Transfer hot roasted nuts to sugar mixture; toss to coat.
3. Spread nuts on same 1/2 sheet pan. Bake until nuts are crispy, dry and glossy, about 10 minutes. Cool completely. Chop if desired and set aside to top Semifreddo.

Service

1. Remove semifreddo from loaf pan; remove plastic wrap.
2. Slice semifreddo 3/4-inch thick, transferring slices into individual serving plates. Wipe knife clean after each slice for a clean cut.
3. Top with hot candied almonds. Serve immediately.