Components:
1 can of condensed milk
500 ml (2 packs) whipping cream (38%)
300 grams of Ego dark chocolate 70%, raspberry flavor - break into cubes
100 grams of Ego dark chocolate 70%, raspberry flavor – chop
1 cup fresh or frozen red raspberries
A pinch of salt
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How to prepare:
Boil the sweet cream and pour over broken cubes of Ego dark chocolate 70% raspberry flavor (300 g).
Wait about a minute and mix until smooth and uniform. Add a pinch of salt. Refrigerate 4 hours to overnight.
The next day, whip the cream with a mixer with a whisk attachment, and as soon as it stabilizes, add the can of condensed milk.
Once the texture is uniform but still smooth, remove from the mixer and fold in the chopped chocolate and thawed red raspberries.
Transfer to a container (ice cream box, metal English cake pan, etc.), close and store in the freezer for at least two hours (up to two months possible).
For the chocolate sauce:
30 grams of Ego 70% raspberry-flavored chocolate - chop
20 grams cocoa powder
A pinch of salt
100 grams honey/glucose
25 grams of sugar
55 grams of sweet cream
A handful of fresh raspberries for garnish and serving
How to prepare:
In a medium bowl, mix the chopped chocolate, cocoa powder, and salt.
In a small saucepan, boil the honey/glucose, sugar, and sweet cream.
Once the liquids are boiling, pour them into the bowl with the chocolate.
Wait a minute and beat with a whisk until you get a smooth and uniform texture.
Continue this for a few minutes until the fudge is shiny and smooth.
Pour over a serving of ice cream and garnish with fresh raspberries.
