Chocolate Hazelnut Semifreddo in a Cinnamon Chocolate Crust

Ingredients

Kellogg's All-Bran Cereal Crust:
• 1/2 cup Kellogg's All-Bran Original Cereal, ground
• 1/2 cup Kellogg's All-Bran Buds Cereal
• 1/4 cup toasted hazelnuts, roughly chopped or crushed
• 1 tsp ground cinnamon
• 2 tbsp hazelnut or almond butter
• 4 oz milk chocolate
• 4 oz dark chocolate
• 2 tbsp coconut oil
• A pinch of salt
Filling:
• 3 oz egg whites
• 3 oz sugar
• 4 oz dark chocolate
• 2 oz milk chocolate
• A pinch of salt
• 8 oz heavy cream, whipped

Instructions

1. Melt the chocolates, coconut oil and hazelnut butter together.
2. Combine the Kellogg's All-Bran Original cereal, toasted hazelnuts, cinnamon. Add the melted chocolate mixture and stir to combine. Pour into a pie dish and refrigerate.
3. Combine the chocolates in a pan over a simmering water bath to melt the chocolate. Set aside to cool slightly.
4. Combine the egg whites, salt, and sugar together in a bowl over a simmering water bath and whisk until sugar dissolves. Set mixture in a stand mixer or with an electric mixer whip to soft peaks.
5. Fold some of the whipped cream into the cooled chocolate mixture and then fold in the rest of the whipped cream with the meringue. Pour onto Kellogg's All-Bran Original Cereal Cinnamon Chocolate Crust and set in the freezer.

Notes