Gluten free

Double chocolate brownie semifreddo

Name: Double chocolate brownie semifreddo
Total time: 45 min
Yield: 10 servings
Ingredients: 255.15 g dark chocolate; 3 free range eggs; 2 egg yolk; 1 tsp vanilla extract; 200 g sugar; 476 ml cream; 340.19 g chocolate

A gluten-free Double Chocolate Brownie Semifreddo recipe that serves 10 and covers 12% of your daily vitamins and minerals. It is best made as a dessert, enjoyed by a select few. The preparation time is roughly 45 minutes.

Ingredients

dark chocolate

255.15 g

free range eggs

egg yolk

vanilla extract

1 tsp

sugar

200 g

cream

476 ml

chocolate

340.19 g

Method

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.