Happy Chocolate Monday! Today we have a real treat – literally – a guest post from a darling gal named Rebecca. She is another lifelong food-obsessed woman just like me, only cuter and much younger, LOL. When you look through her recipes, you will notice a pattern emerging … baking! The girl is a baking fiend which is why I like her so much! And I have to tell you I am very impressed. I don’t know how she does so much while living in a college dorm!
Today Rebecca is sharing one of my favorites but with a fantastic twist. I never would have thought to add chopped up brownies to semifreddo, but I am certainly going to now that I have seen her recipe. Way to go Rebecca!!
Thanks to Rebecca for stepping in while I am on a business trip. I appreciate her creativity and enthusiasm!
Hi everyone, for those of you who don’t know me, I’m Rebecca from the blog A Dusting of Sugar. I’m a 20-year-old college student with a passion for baking, and I’m super happy to be guest posting for Jane on this lovely Chocolate Monday.
Currently, the temperature here in southern Minnesota is a balmy 27 degrees F. Yet the recipe I have for you today is a frosty one. Maybe not what you’d expect?
Confession – I am very bad at making ice cream. Every baker/cook has their weakness. For a lot of people it’s yeasty baked goods or assembling layer cakes. Regardless of the recipe I try, my ice cream always turns out soupy or crystallized, no matter what I do. So I didn’t make ice cream. I made semifreddo.
What is semifreddo? It means half cold in Italian, it is delicious, and so much easier than making ice cream. It has some of the same steps, such as making a custard base, but instead of using straight cream, you whip it up and fold it together. And in this case, stir in melted chocolate and chopped up brownies. Yum. I bet it’s also lovely with white chocolate and raspberries.
Though I gave up ice cream for Lent (yep, I like it THAT much) I justified trying this because it’s not ice cream…right? The texture is a bit more like a frozen mousse. Hope you enjoy it as much as I did!
- 9 oz (250 g) good-quality dark chocolate, chopped
- 3 whole eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 cups heavy cream
- Half of a 9x13-inch pan of brownies, chopped into bite-sized pieces
- 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. Remove from the heat and set aside.
- In another large, heatproof bowl, place the eggs, extra yolks, vanilla, and sugar. Set over a saucepan of simmering water and, using a hand-held electric mixer, beat over the heat for 6 to 8 minutes, or until the egg mixture becomes thick and pale. Remove from heat, set bowl on counter, and cool slightly.
- In a clean medium-sized bowl, whisk the cream until stiff peaks form. When you lift the beaters, the peaks will hold their shape and the tips will bend slightly over.
- Gently stir 1/3 of the whipped cream into the egg mixture to lighten it. Using a large rubber spatula, gently fold in the remaining whipped cream until well combined. Pour in the melted chocolate and fold until no streaks remain. Gently stir in the brownie pieces.
- Pour into a 2 quart / liter-capacity metal tin, cover, and freeze for at least 6 hours or overnight.
- When ready to serve, put into bowls and serve immediately.