Double Chocolate Brownie Semifreddo

4 steps · 45 min total

1. 01

   Melt the Chocolate

   Set a medium-sized heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Add the chocolate and stir with a spatula until it's completely melted and smooth. Once it's glossy, take it off the heat and let it cool slightly.
2. 02

   Beat Egg Mixture

   In a large heatproof bowl, combine the eggs, extra yolks, vanilla, and sugar.

   Set this bowl over a saucepan of simmering water. Grab your hand-held electric mixer and beat the mixture for 6 to 8 minutes, until it becomes thick, pale, and holds soft ribbons when you lift the beaters. Take the bowl off the heat and let it cool down before moving on.

3. 03

   Fold in Cream and Brownies

   In a separate medium-sized bowl, whisk the heavy cream until it forms stiff peaks — it should hold its shape when you lift the whisk.

   Using a large spatula, gently fold the whipped cream into the cooled egg mixture until just combined. Then, carefully fold in the melted chocolate and the brownie pieces, being careful not to deflate the mixture too much.

4. 04

   Freeze the Semifreddo

   Divide the mixture evenly between 2 loaf pans. Transfer to the freezer and chill for at least 6 hours, or even better, overnight, until it's completely firm.