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Double Chocolate Brownie Semifreddo

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“Adapted from Donna Hay. Cooking time is freezing time”
READY IN:
6hrs 10mins
YIELD:
2 litres
UNITS:
US

Ingredients Nutrition

Directions

  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.
  7. Using a large spatula, gently fold through the egg mixture until well combined.
  8. Fold in the melted chocolate and brownies.
  9. Pour into a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight.

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