Sogooditshouldbeillegal Triple Chocolate Nutella Semifreddo
from Susan at Sticky, Gooey, Creamy, Chewy

4 large eggs
1/4 cup granulated sugar
1 13 ounce jar Nutella
1 cup heavy cream, whipped to soft peaks
1 tbsp chocolate liqueur (I used Godiva)
3 oz. each of your fave bittersweet, milk and white chocolate, chopped into small chunks
1/2 cup plus 1/4 cup roasted pistachio nuts, coarsely chopped and divided
 2 oz each bittersweet chocolate, milk chocolate and white chocolate, melted and divided

Line a mold of your choice with plastic wrap, taking care to leave about a 3 inch length hanging over the edge.

Heat Nutella in the microwave for about 10-15 seconds to soften it up. Set aside.

Place eggs and sugar in the bowl of an electric mixer. Place mixing bowl over a pot of simmering water and whisk until the eggs are warm, about 2 minutes.

Place the bowl in mixer stand. Using the whisk attachment, whip the eggs on high speed until pale and tripled in volume, about 5 minutes.

Add the Nutella and the chocolate liqueur to the egg mixture and mix on low speed until blended. Gently fold in the whipped cream, chocolate chunks and 1/2 c. chopped nuts.

Scrape mixture into into the mold and spread evenly. Cover top of mold with plastic wrap and freeze for at least 8 hours or overnight.

To serve, lift the the semifreddo out of the mold using the plastic wrap overhang. If the terrine sticks, place the mold on a dish towel soaked in very hot water for a minute or two. This should soften the it a bit and make it easier to unmold.

Sprinkle the 1/4 cup of nuts on top.  Melt the remainder of the chocolate by heating each kind separately in the microwave for

20-30 seconds.  Let it rest for a few seconds and stir. Drizzle the melted chocolates over the top of the semifreddo. 

Cut the semifreddo into 1 inch slices and serve on your prettiest dessert plates.

Try not to let your eyes roll back into your head when you take that first bite.