Hazelnut Semifreddo

Directions

1. 1
   Preheat the oven to 350*. Toast the hazelnuts 5-10 minutes. Let cool, then rub briskly in a towel to remove the skins. Pulse in a food processor until coarsely chopped.
2. 2
   Line 12 muffin pan cups with aluminum foil liners, set aside.
3. 3
   Blend the Nutella, milk, liqueur, vanilla and salt in a food processor until smooth. Add 3/4 cup of the toasted hazelnuts and pulse.
4. 4
   Scoop the mixture into a large bowl. Fold in the softly whipped cream until no streaks show.
5. 5
   Ladle the mixture into the lined muffin cups, filling to within 1/8th inch of the top. Sprinkle with the remaining hazelnuts.
6. 6
   Freeze until firm, about 2 hours. Remove from pan with the foil liners. Place in a large resealable plastic bag and store in the freezer.
7. 7
   Let stand at room temperature 8-10 minutes before serving.