Double Chocolate Brownie Semifreddo - chocolate

Method

• 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.