Posted by Grace Massa Langlois on Friday, 23rd July 2010
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 chocolate brownies, store-bought or homemade, 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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Posted in Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Frozen Desserts, Gelati, Sorbetti e Semifreddi, Pastry Doughs & Batter, Recipes, Ricette di Base, Spoon Desserts