Double Chocolate Brownie Semifreddo |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 25 |
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Adapted from Donna Hay. Cooking time is freezing time Ingredients:
250 g good-quality dark chocolate, melted |
3 eggs |
2 egg yolks, extra |
1 teaspoon vanilla extract |
1 cup caster sugar |
2 cups heavy cream |
350 g chocolate brownies, chopped |
Directions:
1. Place chocolate in a medium-sized heatproof bowl.
2. Place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. Set aside.
3. Place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl.
4. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6 to 8 minutes or until the egg mixture becomes thick and pale.
5. Remove from heat and allow to cool slightly.
6. In a medium-sized bowl, whisk the cream until stiff peaks form.
7. Using a large spatula, gently fold through the egg mixture until well combined.
8. Fold in the melted chocolate and brownies.
9. Pour into a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight.
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