Double Chocolate Brownie Semifreddo
July 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.
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.
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a whisk and a spoon 
wow. looks awesome!
Comment by LW— July 29, 2010 #
Rich!
Comment by Fiona— July 29, 2010 #
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.
Comment by Eliana— July 29, 2010 #
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
Serena
Comment by Serena— July 30, 2010 #
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!).
Comment by steph (whisk/spoon)— July 30, 2010 #
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
Comment by Jack Lee— July 30, 2010 #
haha!
Comment by steph (whisk/spoon)— July 30, 2010 #
I love semifreddo!! And I love brownies! Combine that with brownies and whipping cream, and I know we have a winner here.
Great recipe!
Comment by Victoria— July 30, 2010 #
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!
Comment by Jeannette— July 30, 2010 #
Boy does that look decadently delicious. Get me a bowl.
Comment by Ciaochowlinda— July 30, 2010 #
Oh my goodness! This is my kind of dessert.
Comment by southern hostess— August 3, 2010 #
This looks soooo good. I love that I don’t need an ice cream maker to make it!
Comment by Allison— August 4, 2010 #
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!
Comment by mike— August 5, 2010 #
I hope you can hear the sound of my tummy rumbling! Those pictures looking amazing!
Comment by Spencer Samaroo— August 10, 2010 #
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! 🙂
Comment by Audrey— August 11, 2010 #
just use regular granulated sugar!
Comment by steph (whisk/spoon)— August 11, 2010 #