Directions
- 1Melt the chocolate gently using a microwave or double boiler.
- 2Pour melted chocolate into the Ziploc bags and tilt/rotate each bag until the inside is evenly coated.
- 3Keep the chocolate-coated bags aside or refrigerate briefly to let the chocolate set slightly.
- 4In a bowl, whip the whipping cream until it thickens and very soft peaks form.
- 5Add condensed milk, vanilla extract, and salt to the whipped cream.
- 6Continue beating gently until the mixture is smooth, glossy, and pourable.
- 7Pour the vanilla mixture into the chocolate-coated Ziploc bags.
- 8Seal the bags neatly and tap lightly to remove air bubbles.
- 9Freeze the choco bars for a minimum of 4 hours, ideally overnight for the best texture.
- 10To serve, cut open the Ziploc bag and peel away the plastic.
Ingredients
- 500 g Whipping cream (dairy or non-dairy)
- 250 g Condensed milk
- 2 tsp Vanilla extract
- 0.25 tsp Salt
- 200 g Chocolate (dark / milk / compound)
- 5 medium thin bags Ziploc bags
Equipment
Ziploc bagsbowlmicrowave or double boiler
Tips
- Do not overwhip the whipping cream.
- Freeze for minimum 4 hours, ideally overnight for best texture.
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