Double Chocolate Brownie SemifreddoJuly 29, 2010 at 3:41 pm | Posted in ice creams & frozen, sweet things | 16 Comments
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.
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. (Make sure that the egg mixture is approximately room temperature at this stage or it will melt the cream, also if the egg mixture is quite stiff after you’ve added the chocolate, you may need to “loosen” it 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.