Every spoonful of this frozen cream crackles with shards of amber brittle: Comptoir du Cacao’s Nougatine Milk Chocolate Bar, caramelized sugar and almonds in creamy milk chocolate, makes a frozen dessert that needs no ice cream maker.
Serves 6 · 15 min + 6 h freezing
Ingredients
- 1 Nougatine Milk Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, coarsely chopped
- 1 1/4 cups (300 ml) cold heavy cream
- 7 oz (200 g) sweetened condensed milk
- 1 tsp vanilla extract
Method
- Coarsely chop the Nougatine milk chocolate bar (3.2 oz / 90 g).
- Whip 1 1/4 cups (300 ml) cold heavy cream to firm peaks.
- Gently fold in 7 oz (200 g) sweetened condensed milk, 1 tsp vanilla extract and most of the chopped chocolate.
- Spread in a loaf pan, sprinkle with the remaining chocolate, cover and freeze for at least 6 hours.
- Let soften for 5 minutes at room temperature before scooping.
The star of this recipe: Nougatine Milk Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
