Double Chocolate Brownie Semifreddo

July 29, 2010 at 3:41 pm | Posted in ice creams & frozen, sweet things | 16 Comments

double chocoalte 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.  (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.


RSS feed for comments on this post. TrackBack URI

  1. wow. looks awesome!

  2. Rich!

  3. This looks amazing. I have never ventured into the world of semifreddo but I may have to as my ice cream maker bowl is taking up valuable real estate in my freezer right now.

  4. hi there! i’ve been following your blog for a long time, but i had never written any comment before, i think

    i really like this recipe, i was wondering, by beating eggs over simmering water you get to pasteurize the eggs, don’t you? i really can’t stand even just the idea of eating raw eggs

    thank you so much, you blog and recipes are amazing


    • thanks for commenting! yes, using the double boiler will pasturize the eggs as long as you heat them to 140°F (to get the volume you are looking for here, i think you wind up heating them to about 155-160°F anyway, so you should be good to go!).

  5. I used to make semi freddos all at the time at work.. they were hazelnut flaved and we would freeze the mixture in a mini pyrimd silicone mold. On a day of 180 resverations, I would have to make about 140pcs of these little sinful pleasures, and 20 of them wouldn’t even make it to the plate because I would eat them right out of the mold. =D

  6. I love semifreddo!! And I love brownies! Combine that with brownies and whipping cream, and I know we have a winner here.
    Great recipe!

  7. Oh this is calling my name. Why oh WHY do I have to be at work right now rather than at home??

    Looks like its time to clean up the deep freeze so I can venture into the world of semifreddos myself!

  8. Boy does that look decadently delicious. Get me a bowl.

  9. Oh my goodness! This is my kind of dessert.

  10. This looks soooo good. I love that I don’t need an ice cream maker to make it!

  11. How uncanny… I’m just about to make my first semifreddo (Chocolate Peanut Butter from this month’s Everyday Food)…. and very excited after seeing yours! Looks wonderful – and will definitely try this one. I love the “loaf” / tin look to them. So informal but and elegant dessert. Beautiful!

  12. I hope you can hear the sound of my tummy rumbling! Those pictures looking amazing!

  13. Oh! I put a semifreddo on my summer cooking wish list, but I hadn’t come across a CHOCOLATE one… I’m going to make this as soon as I look up what caster sugar is! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at
Entries and comments feeds.

%d bloggers like this: