Double Chocolate Brownie Semifreddo

Double Chocolate Brownie Semifreddo

Double Chocolate Brownie Semifreddo is a gluten free recipe with 10 servings. One serving contains 596 calories, 7g of protein, and 42g of fat. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have heavy cream, vanillan extract, chocolate brownies, and a few other ingredients on hand, you can make it. It works well as a dessert. Only a few people really liked this American dish. 2 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 29%, this dish is not so outstanding. Users who liked this recipe also liked Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone), Double Chocolate Brownie Cookies, and Double-Almond Chocolate Brownie.

Ingredients

You need the ingredients below to cook it

  • chocolate

    chocolate

    good-quality dark chocolate, melted

    255.146 grams

  • eggs

    eggs

    eggs

    3 Items

  • egg yolks

    egg yolks

    egg yolks, extra

    2 Items

  • vanilla extract

    vanilla extract

    vanilla extract

    1 teaspoon

  • sugar

    sugar

    sugar

    200 grams

  • heavy cream

    heavy cream

    heavy cream

    476 milliliters

  • chocolate brownies

    chocolate brownies

    store-bought chocolate brownies, chopped

    340.194 grams

Instructions

Let's follow the instructions for cooking it

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. 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. 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.