Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 14 oz sweetened condensed milk
  • 1/2 cup Dutch processed cocoa powder
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tsp espresso powder
  • 1/2 cup prepared caramel sauce
  • 1/2 tsp flaky sea salt
  • 1/2 cup semi sweet chocolate chunks

Instructions:

  1. Place your mixing bowl and beaters in the freezer for 10 minutes. This ensures the fat in the cream doesn't melt while you're whipping.
  2. In a small bowl, whisk 1/2 cup Dutch processed cocoa with 1/4 cup of the condensed milk. This prevents cocoa 'clumps' in your finished product.
  3. Stir the remaining condensed milk, vanilla, espresso powder, and fine sea salt into the cocoa mixture until completely smooth and glossy.
  4. Pour the chilled heavy cream into your cold mixing bowl. Whip on medium high until stiff peaks form.
  5. When you lift the beaters, the cream should stand straight up without drooping.
  6. Gently fold one cup of the whipped cream into the chocolate base. This 'sacrificial' scoop makes the rest of the folding easier.
  7. Add the remaining whipped cream to the bowl. Use a slow figure eight motion to combine until no white streaks remain.
  8. Gently stir in the chocolate chunks.
  9. Pour half the mixture into your loaf pan. Drizzle with half the caramel sauce and a sprinkle of flaky salt. Repeat with the remaining layers.
  10. Use a butter knife to swirl the caramel through the cream until beautiful patterns emerge. Don't over mix or it just becomes caramel flavored chocolate!
  11. Cover tightly with plastic wrap, pressing it against the surface. Freeze for at least 6 hours until firm to the touch.