Double Chocolate Brownie Semifreddo

After my first foray into the world of semifreddo, seems I can’t get enough.  I love that I can whip up a creamy frozen treat without having to wait for my ice cream machine’s canister to freeze. 

I would never have made this particular recipe if I actually had to bake a batch of brownies to do it, but just so happens I had some in the freezer.  (I wouldn’t admit to most people I know that I have a stash of assorted brownies in the freezer, but I bet all of you do, too, so it almost seems normal.)  Boy, is this ever rich…like frozen chocolate mousse.  A little goes a long way, though, so you don’t have to feel too guilty if you just have a couple small scoops.

Double Chocolate Brownie Semifreddo- makes 8-10 servings
from a recipe in Donna Hay Magazine (Issue 43)

Steph’s Note:  Half a recipe freezes nicely in a metal loaf pan.

3 eggs
2 yolks, extra
1 t vanilla extract
1 c (220 g) caster sugar
2 c (500 ml) whipping cream
250 g dark chocolate, melted
350 g chocolate brownies, chopped

-Pre-chill a 2-quart (or 2-litre) capacity metal tin in the freezer.

-Place eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, either by hand or using a hand-held electric mixer, beat for 6-8 mins or until thick and pale.  Remove from heat and allow to cool slightly.  Fold through the melted chocolate.

-Whisk the cream until medium-stiff peaks form.  Gently fold the cream through the egg mixture until well combined.  (You may need to “loosen” the mixture first with about 1/4 of the whipped cream.)  Fold through the brownies.

-Pour into a 2-litre capacity metal tin.  Freeze for 6 hours or overnight before serving.