Summary

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.

Instructions

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.

Ingredients

• 1 good-quality dark chocolate, melted
• 2 eggs
• 3 egg yolks, extra
• 4 vanilla extract
• 5 sugar
• 6 heavy cream
• 7 store-bought chocolate brownies, chopped

Directions

• 1 Place chocolate in a medium-sized heatproof bowl.
• 2 Place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. Set aside.
• 3 Place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl.
• 4 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.
• 5 Remove from heat and allow to cool slightly.
• 6 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.
• 7 Pour into 2 loaf pans and freeze for at least 6 hours or overnight.