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INGREDIENTS
300ml (1 ¼ cup) full-fat cream;
60ml (1/4 cup) full-fat cream;
2 tsp sugar;
170ml (2/3 cup) condensed milk;
30g (5 tbsp) instant coffee;
100g (2/3 cup) dark chocolate, chopped.
METHOD
Heat ¼ cup cream and dissolve sugar and coffee in it. Remove from heat and let cool down.
Whisk leftover cream with condensed milk until soft peaks form. Add coffee cream and beat to form stiffer peaks.
Melt dark chocolate and spread on a parchment sheet to form 3 rectangles that would fit into your mold.
Pour ¼ of coffee cream into the plastic-covered pan. Cover with a sheet of chocolate. Repeat with leftover cream and chocolate sheets until you fill-up the mold. Smooth and freeze completely.
Slice with a sharp hot knife and serve right away.
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