Double Chocolate Brownie Semifreddo
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.