Chocolate-Hazelnut Semifreddo


1 (13 ounce) jar chocolate hazelnut spread (like Nutella)
2 ounces semisweet chocolate, melted and cooled
2 cups heavy cream
8 tablespoons chocolate syrup (home made or store bought)
fresh strawberries (for garnish)


Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
In a bowl, mix hazelnut spread and melted chocolate.
In a second bowl, beat cream just until stiff peaks form.
Stir a large spoonful of whipped cream into the chocolate mixture.
Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
Pour mixture into the prepared pan and smooth the top.
Freeze for 1 hour.
Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
To serve: remove plastic wrap from top and invert semifreddo on to a platter.
Remove remaining plastic wrap.
Let stand a few minutes at room temperature (not more than 10) to soften slightly.
Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
Serve immediately.