A frozen, mousse-like dessert topped with spicy candied almonds for the perfect balance of rich, chocolate flavor and a kiss of Frank's® RedHot Nashville Hot Seasoning heat.
Line 9x5-inch loaf pan with plastic wrap, leaving a 3-inch (7.5-cm) overhang on all sides.
In small saucepan, mix 1 1/2 (375 ml) cups heavy cream and cinnamon sticks. On low heat, simmer 5 minutes to infuse cinnamon. Turn heat off; steep for 10 minutes. Chill immediately.
In large bowl, mix chopped chocolate, espresso powder and Frank's RedHot® Nashville Hot Seasoning. Set mesh strainer over bowl; set aside.
In medium heat-safe bowl, whisk eggs, sugar, salt, vanilla and hazelnut liqueur until combined; set aside.
In small saucepan, heat 1/2 cup (125 ml) 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.
Immediately pour mixture through strainer set over chocolate. Let stand to melt chocolate. Whisk until chocolate is melted and smooth. Let mixture cool completely.
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.
Whisk 1/3 of whipped cream into chocolate mixture. Using rubber spatula, fold remaining whipped cream into chocolate mixture until incorporated.
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
Set oven to 350°F (180°C). On a lined 1/2 sheet pan, arrange almonds. Roast for 10 minutes.
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.
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 reserve to top Semifreddo.
Service
Remove semifreddo from loaf pan; remove plastic wrap.
Slice semifreddo 3/4-inch (2-cm) thick, transferring slices into individual serving plates. (Wipe knife clean after each slice for a clean cut.)
