Somewhere between an ice cream and a chocolate mousse, this super-quick dessert is as versatile as it is delicious. Dress it up for a dinner party by serving it in a martini glass with a few raspberries or a rolled wafer biscuit stuck in.
600ml double cream / whipping cream
1 x 400g tin of condensed milk
200g good-quality dark chocolate (70% cocoa solids)
Pinch of salt
2 tbsp brandy
Set a metal bowl over a pot of just-simmering water. Break up the chocolate and add to the bowl with a pinch of salt. Slosh in the brandy and stir until melted. It will be very thick; just keep stirring and smushing the chocolate against the bowl until you have a smooth chocolate mixture. Remove from the heat and set aside.
Using an electric beater, whisk together the cream and condensed milk until you have stiff peaks. Add 1/4 of the whipped cream mixture to the chocolate and whisk to combine. Add the rest of the whipped cream to the chocolate mixture and patiently fold in with a wooden spoon or spatula. When mixed, but still with a few ripples, transfer to an airtight container and freeze for at least 6 hours.