Double Chocolate Brownie Semifreddo
Double Chocolate Brownie Semifreddo is a gluten free recipe with 10 servings. This dessert has 596 calories, 7g of protein, and 42g of fat per serving. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. This recipe is typical of American cuisine. Head to the store and pick up heavy cream, eggs, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Similar recipes are Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone), Double-Almond Chocolate Brownie, and Double Chocolate Paleo Brownie.
Servings: 10
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
bowl
sauce pan
spatula
hand mixer
whisk
loaf pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
