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. Stir until melted. Remove from the heat and set aside to cool. Once cooled, add the brandy and about 2 tbsp of the cream, stirring to combine.
Using an electric beater, whisk together the remaining cream and condensed milk until you have stiff peaks. Add 1/4 of the whipped cream mixture to the chocolate and stir to combine. Add the rest of the whipped cream to the chocolate mixture and patiently fold in with a metal spoon or spatula. When mixed, but still with a few ripples, transfer to an airtight container and freeze for at least 6 hours.
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