Thursday, March 24, 2011
Double Chocolate Brownie Semifreddo
Holy freakin cow....... this is delicious. Get ready for a frozen dessert recipe that is going to knock your socks off. This Double Chocolate Brownie Semifreddo is out of this world!
I've heard of Semifreddo before but have never tasted or made it. Semifreddo in Italian literally means half cold, but in fact, semifreddo is quite cold, it just doesn’t freeze hard like ice cream. The consistency is similar to a whipped, fluffy mousse.The recipe is very easy, you prepare a custard base (a mixture of eggs, sugar, and vanilla), referred to as zabaglione (in Italian) and you fold in whipped cream. At this stage you can get as creative as you wish and using a spatula you can fold anything your heart desires.
9 ounces of good-quality dark chocolate, melted
2 egg yolks, extra
1 teaspoon vanilla extract
1 cup sugar
2 cups heavy cream
12 ounces of store-bought chocolate brownies, chopped
1.Place chocolate in a medium-sized heatproof bowl. Place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. Set aside.
2.Place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl. 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. Remove from heat and allow to cool slightly.
3.In a medium-sized bowl, whisk the cream until stiff peaks form. Using a large spatula, gently fold through the egg mixture until well combined. Fold in the melted chocolate and brownies. Pour into 2 loaf pans and freeze for at least 6 hours or overnight.