I was a loyal fan of dark chocolate in baking until I discovered a recipe for fudgy dark intense chocolate brownie using cocoa powder. The recipe calls for a technique that whisks hot browned butter with cocoa powder until they combine into a paste. Since discovered the recipe, I became extremely interested in applying this technique for other things, semifreddo in this case. As you all know, semifreddo needs to be in a velvety and light texture and I'm thinking using cocoa powder might result in a powdery taste.
Has anyone tried making semifreddo/ice-cream with cocoa powder? Any loyal cocoa powder fan out there?