Ingredients:

  • 14 oz sweetened condensed milk
  • 0.5 cup Dutch-processed cocoa powder
  • 1 tbsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1 tsp instant espresso powder
  • 2 cups heavy whipping cream (36% fat)

Instructions:

  1. Whisk the 397 g of sweetened condensed milk, sifted Dutch processed cocoa, vanilla, salt, and espresso powder in a medium bowl. Continue until the mixture is glossy and there are no visible lumps of cocoa.
  2. Chill a large metal bowl and your mixer beaters in the freezer for 10 minutes. This is a crucial step to ensure the cream reaches maximum volume.
  3. Pour the cold heavy whipping cream into the chilled bowl.
  4. Beat the cream on medium high speed until stiff peaks form. You'll know it's ready when the beaters leave clear tracks and the cream stands straight up when the whisk is lifted.
  5. Add one third of the whipped cream to the chocolate mixture.
  6. Stir this first batch gently to loosen the dense chocolate base.
  7. Transfer the chocolate mixture into the remaining whipped cream.
  8. Fold carefully using a spatula until no white streaks remain. Use a cut and fold motion to avoid deflating the air bubbles.
  9. Smooth the top of the mixture into your 23x13 cm loaf pan.
  10. Freeze for 6 hours.