Cut the torrone into small pieces and blend it in a mixer until finely ground.

Dry roast the hazelnuts in a pan over medium heat, moving them around often so they do not burn. Roast for 3–5 minutes, then let them cool, rub off the skins, and roughly crush them with a meat mallet.

Whip the egg white with a pinch of salt, then gradually add the sugar while continuously whipping until shiny and meringue-like.

Whip the cream until soft peaks form.

Mix the whipped cream with the torrone powder and the chopped roasted hazelnuts until well combined.

Gently fold in the egg white and sugar mixture until fully incorporated, working carefully to keep the mixture light.

Line individual moulds with cling wrap, fill them with the mixture, cover with more cling wrap, and freeze overnight.

Melt the chocolate in a double boiler.

In a separate pan, heat the milk and butter until the butter melts. Add the melted chocolate and stir until smooth.

When ready to serve, unmould the semifreddo and drizzle with the hot chocolate sauce and extra toasted hazelnuts.