Choc Hazelnut Semifreddo

Preheat oven to 180°C. Place hazelnuts into a shallow baking dish. Bake for 12-15 minutes or until skins split. Transfer to a clean tea towel, wrap and leave for 2 minutes. Rub hazelnuts vigorously to loosen skins. Discard skins, transfer nuts to a bowl and cool.

Meanwhile, line a 6-cup loaf tin with a double layer of plastic wrap, leaving sides to overhang.

Reserve one-third of the nuts and process remainder in a small food processor until coarsely chopped. Transfer half of the processed nuts to a bowl. Continue to process remainder until very finely chopped. Transfer to same bowl.

Beat egg yolks, sugar and vanilla together using electric beaters until pale and thick. Fold in chocolate, cream and processed nuts. Using a clean bowl and beaters, beat egg whites until stiff peaks form. Fold into mixture.

Transfer to loaf tin, smooth top and cover with excess plastic. Freeze for at least 4 hours or overnight until firm.

Remove from freezer 10 minutes before serving. Wipe outside of loaf tin with a hot wet cloth. Carefully turn loaf out onto a serving platter. Top with extra chocolate, reserved nuts and grapes, then slice and serve immediately.