Posted on Friday, 23rd July 2010 by Grace
Get ready for a frozen dessert recipe that is going to knock your socks off! Donna Hay’s Double Chocolate Brownie Semifreddo is out of this world!
I cheated a little this time and used store-bought brownies but next time I’m going for gold and using my favourite brownie recipe, Fudgy Chocolate Brownies. I am so looking forward to that double chocolate explosion.
I can’t believe it, I am as Italian as you can get, and I have never tried semifreddo, where have I been. I haven’t been able to make any frozen desserts for weeks, my freezer is way too full, but when I spotted Donna’s recipe for double chocolate brownie semifreddo, it was directly to the freezer to see what I could do to make room for at least 1 batch if not 2. A couple of roasted chickens and a rack of ribs later, finally, there was enough room for 2 batches, 1 just wouldn’t do.
Semifreddo in Italian literally means half cold, but in fact, semifreddo is quite cold, it just doesn’t freeze hard like ice cream. The consistency is similar to a whipped, fluffy mousse. If you’re going to scoop semifreddo into a cone you better eat quickly, unlike ice cream it melts super fast.
The recipe is very easy, you prepare a custard base (a mixture of eggs, sugar, and vanilla), referred to as zabaglione (in Italian) and you fold in whipped cream. At this stage you can get as creative as you wish and using a spatula you can fold anything your heart desires. For me it had to be luscious, rich dark chocolate and of course chewy chocolatey brownies.
It’s the perfect time of year to puree fresh juicy, sweet berries like raspberries, blueberries or strawberries. If you’re going to use berries, line your tin with parchment paper leaving at least a 2-inch overhang (makes it much easier to remove) and right before serving unmold, remove parchment and cut slices to showcase the bits of berries in the semifreddo. To make it a little extra special you could serve with a berry sauce.
I absolutely drooled over Chocolate Shavings Raspberry Semifreddo, the semifreddo looks like a soft, fluffy pillow with swirls of raspberries. I would move heaven and earth to dive right into that, so beautiful.
For all you who don’t own an ice cream maker this is the perfect frozen treat and for those of you who do own one, no fussing with freezing the bowl first, then churning and then refreezing. No excuses, if you want to dive into a bowl of pure chocolate goodness, you can start now and by 8 pm you’ll be enjoying the fluffiest, creamiest frozen dessert.
Enjoy the weekend!
Donna Hay’s Double Chocolate Brownie Semifreddo
(makes 2 litres)
- 250 g good-quality dark chocolate, melted
- 3 eggs
- 2 egg yolks, extra
- 1 teaspoon vanilla extract
- 1 cup (220 g) caster (superfine) sugar
- 2 cups (500 ml) heavy cream
- 350 g store-bought chocolate brownies, chopped
- 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 a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight.
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Tags: chocolate, chocolate dessert, ice cream, ice cream chocolate desserts, semifreddo
Posted in Custards, Creams & Mousses, Eggs, Pastry Doughs & Batter, Recipes
Comments (28)
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July 23rd, 2010 at 2:10 pm
this looks AMAZING!!! can’t wait to try this next week…
July 23rd, 2010 at 2:18 pm
Thank you Martha, you are going to love it!
July 23rd, 2010 at 3:11 pm
Hi Grace, I’m making dinner for my girlfriend tomorrow and to be honest I was struggling to think of something to make for a dessert so I’d like to thank you for this recipe it’s going to work great with the rest of the meal.
July 23rd, 2010 at 3:19 pm
Hey Andrew glad you like it, reserve a few brownies to crumble on top, it will give a nice texture contrast. What a nice boyfriend, dinner and dessert, I would be so impressed and feel very loved. She is one lucky girl!
July 23rd, 2010 at 6:24 pm
This looks so decadent! I would love some!
July 23rd, 2010 at 6:39 pm
This looks sinful. I cant wait to try it.
July 23rd, 2010 at 6:55 pm
I am trying very hard to resist a 3rd bowl, lucky I made a second batch.
July 23rd, 2010 at 7:20 pm
It may not be the perfect season to make a fruit semifreddo in all regions of the earth, but it is here!! I would rather have the one you made, though. YUM!! Now I will have to check out your favorite brownie recipe. Your photos are FANTASTIC!!
July 23rd, 2010 at 8:12 pm
Memoria you are so right, that’s the one thing I seem to forget every time I write a post, it’s out there for all parts of the world to read and not all are experiencing are beautiful warm weather. Thank you for the compliment I will be sure to relay the message to my daughter, Liana.
July 23rd, 2010 at 8:25 pm
Grace you seem to be on a chocolate kick these days – all so amazing looking! What I love about the recipes you share is that everything seems very doable. Did you by any chance get the Donna Hay kids issue? I can’t find it here in NY.
Well, this is yet another one I need to add to my list to make. My mom and my husband are total chocoholics!
July 23rd, 2010 at 8:55 pm
Hey Stacey
I didn’t realize she had a kid’s issue. I am having a hard time picking up any of her magazines here in Canada. I am hoping to find where I can subscribe to it. I really like her recipes and went to purchase a couple of her books yesterday but unfortunately none were in stock. I think I will have to order from Amazon. I have been watching her on MasterChef Australia and I love her take on food and she’s such a beautiful food stylist. Do you have any of her books, not sure which I should start with to add to my collection of cookbooks?
July 23rd, 2010 at 9:33 pm
You said double chocolate brownie…swoon!! And only 2 litres? I think isn’t enough
Have a great weekend!
Cheers,
Gera
July 23rd, 2010 at 9:45 pm
Gera I doubled the recipe and it’s still not enough. You have a great weekend too!
July 23rd, 2010 at 10:16 pm
I don’t know how you do it, Grace. I’ve never heard of this, but it sounds so delicious! Believe it or not, I just made some vegan chocolate ice cream tonight! But now I’m wishing there was some brownie to smoosh in it…wait! I have brownies too. Well, I might have to try to veganize this recipe a little tomorrow. You’re so inspirational!
July 23rd, 2010 at 10:39 pm
Just wondering…where did you get these spoons? The colorful ones? This recipe looks amazing though. Definitely gonna try it!
July 23rd, 2010 at 11:15 pm
I guess we are swapping desserts this weekend, I’m looking forward to trying yours too.
July 23rd, 2010 at 11:21 pm
Hi Elizabeth those spoons were a very nice gift from a company called Zak Designs. Last year I spotted these cute 1 quart ice cream containers and had a hard time getting a question answered about the product from the vendor. When I couldn’t get an answer from the vendor I contacted the company directly. In about a week’s time I received notification from the postal company that I’d received a pkg. I couldn’t figure out what it could be because I hadn’t placed any orders. When I opened the package not only was there an ice cream container but 4 ice cream bowls and 4 spoons from the company. I was so surprised and so grateful! Way beyond normal customer service.
July 24th, 2010 at 10:25 am
[...] The Ultimate Chocolate Frozen Treat that will knock your socks off! Read ahead [...]
July 24th, 2010 at 12:48 pm
Brownie semifreddo or chicken? No contest, lose the chicken.
July 24th, 2010 at 1:01 pm
Ryan you are two funny!
July 25th, 2010 at 8:58 am
i love donna hay, and your pictures look amazing! think i’ll try this next week:)
July 25th, 2010 at 9:57 am
Clara since watching MasterChef she is fast becoming a favourite, in fact, I just purchased one of her cookbooks, looking forward to trying more of her recipes.
November 29th, 2010 at 3:46 pm
Made a double batch for Thanksgiving with a raspberry drizzle on the side. WOW – was the hit of the day. Even people not fond of chocolate loved it. Its like eating a piece of heaven.
November 29th, 2010 at 6:16 pm
Wonderful to hear John. It was one of my favourites too. I may just have to make one this week. Glad all enjoyed it. Happy Thanksgiving!
February 2nd, 2011 at 12:22 pm
[...] it will be difficult. Donna’s recipes are not only easy but everything I’ve made from semifreddo to mud cake has been so [...]
June 8th, 2011 at 9:25 pm
this looks so good – i want to try it!
September 4th, 2011 at 11:00 am
Made this today and I was surprised with how smooth and mousse like it is!! I skipped the brownies and put 1/2 cup of white choc chips and served it with meringues and strawberries. Absolutely divine!!!
September 4th, 2011 at 3:56 pm
Your changes sound wonderful Eve. I just made a semifreddo and I was thinking about this one. You’re right it was very creamy. I used a bit of a different technique this time, hopefully to make it even creamier. Haven’t tried it yet, it’s chilling. I’m glad you enjoyed. Will have to try it with your changes next time I make it.