Chocolate Malted Semifreddo

Directions

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.