Chocolate Malted Semifreddo

1. 1

   Line round 2 1/2-inch collars with strips of acetate and place them in the freezer.

2. 2

   In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together.

3. 3

   Over a hot water bath cook whisking constantly until very thick, like a sabayon.

4. 4

   Remove from the heat and take out the vanilla bean.

5. 5

   Whisk in the chocolate to melt it, then let this cool almost completely.

6. 6

   Fold in the whipped cream until completely combined.

7. 7

   Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight.

8. 8

   To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate.

9. 9

   Let sit for 10 minutes before serving to temper it a bit.

* Per serving · 4 servings · Values may vary.

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