Double Chocolate Brownie Semifreddo

• 250 g good-quality dark chocolate, melted
• 3 eggs
• 2 egg yolks, extra
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 2 cups heavy cream
• 350 g chocolate brownies, chopped

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.
3. Set aside.
4. Place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl.
5. 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.
6. Remove from heat and allow to cool slightly.
7. In a medium-sized bowl, whisk the cream until stiff peaks form.
8. Using a large spatula, gently fold through the egg mixture until well combined.
9. Fold in the melted chocolate and brownies.
10. Pour into a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight.

chocolate, eggs, egg yolks, vanilla, caster sugar, heavy cream, chocolate brownies

Taken from www.food.com/recipe/double-chocolate-brownie-semifreddo-433712 (may not work)