Chocolate hazelnut semifreddo
Fat-free sugar-free instant chocolate pudding and pie filling mix
Unsweetened cocoa powder
¼ cup(s), preferably Dutch-process
Fat free whipped topping
2½ cup(s), thawed
½ cup(s), 1/2 cup, toasted, skinned, and chopped
1 oz, finely chopped
- Line a 5 x 9-inch loaf pan with plastic wrap, allowing the excess foil to extend over the ends of the pan by 5 inches.
- Whisk together the chocolate pudding and cocoa in a large bowl. Add the milk and whisk until thoroughly blended, about 2 minutes; let stand 5 minutes. Fold in the whipped topping, hazelnuts, and bittersweet chocolate until blended. Scrape the mixture into the prepared pan, smoothing the top. Wrap the pan in heavy foil and freeze until firm, at least 6 hours or up to 4 days.
- Let the semifreddo soften at room temperature about 20 minutes. Remove the foil and invert the loaf pan onto a cutting board. Remove the pan and plastic wrap. With a long, serrated knife, cut the loaf into 16 (1/2-inch) slices. Place the slices on plates and drizzle evenly with the chocolate syrup. Yields 1/16 of cake and 1/2 tablespoon syrup per serving.