The words of the author. Dried nuts without oil. By the way, instead of hazelnuts you can take almonds.

For a long time did not know where to stick the chocolate with nuts and with nuts, lucky me))) Chocolate break into pieces

In a water bath melt the chocolate, add the brandy (cognac) and allowed to cool, the stirring from time to time.

Pour the nuts milk, then grind (in a food processor) until crumbs.

Mix walnut and chocolate

Whisk whites to soft peaks, add a pinch of salt

Add the sugar and whisk until stable peaks.

In another bowl whisk the cream.

Gently 2-3 reception add proteins into the cream (stir up).

1/3 of the cooled chocolate-hazelnut mass input in a creamy protein.

Gently stir and add the remaining mixture.

Long form 6х30 see, Quickly and gently stir, put the mass into shape and put in the freezer for 8 hours, but better overnight. Serve immediately from the freezer... watering chocolate syrup or liqueur ("creme de Cassis" fits very well). From the top you can sprinkle with nuts or grated chocolate. Very comfortable (especially if you have expected guests) to spread out the chocolate mass into the molds for muffins.. then will get not only very tasty but also a spectacular dessert. If you do the silicone, the bottom and sides of the form it is not necessary to impose the food processing film, and only it to close the top of the dessert, and for those who will do it in the usual form, it is necessary first to shoot the film, leaving the long edge that you then close the top of the "Semifreddo".

The pics have already realized that I decided to make a batch, using a pastry bag with a nozzle, on the upper photo (tins of chocolates under "Bonjour" and a muffin). Be sure to carefully cover the top with foil, not touching, so as not to spoil the view, and put in the freezer. For 8 hours, but better overnight. The longer they lay, the more acquired taste of ice cream *THUMBS UP*.