Double Chocolate Brownie Semifreddo

Submitted by Roxanne J.R.

"Adapted from Donna Hay. Cooking time is freezing time"

 

• Ready In: 6hrs 10mins
• Ingredients: 7
• Yields: 2 litres

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.