Double Chocolate Brownie Semifreddo

Photo: Jo Ann

Ingredients

9 ounces of good-quality dark chocolate, melted

3 eggs

2 egg yolks, extra

1 teaspoon vanilla extract

1 cup sugar

2 cups heavy cream

12 ounces of store-bought chocolate brownies, chopped

Preparation

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.