Magnum Ice Candy

Ingredients:

• 1 can (370 ml) all-purpose cream, chilled
• 3/4 cup of condensed milk
• 1/2 cup of fresh milk or evaporated milk (depends on your preference)
• 1 cup dark chocolate or more (Goya or any brand)

What you need:

• a squeeze bottle or piping bag
• super elastic ice candy bag (2″ x 10″)

Directions:

1. Beat the chilled all-purpose cream until it is doubled.
2. Add 3/4 cup of condensed milk then mix well.
3. Add 1/2 cup of fresh milk or evaporated milk (your choice)
4. Melt 1 cup of dark chocolate (your choice of brand) or more over boiling water. (Note: see photo below for the consistency and thickness of the melted chocolate).
   
5. Transfer the melted chocolate to a squeezing bottle or piping bag.
6. Put the tip of the squeeze bottle in the very bottom of the plastic bag/ice candy bag. Squeeze around 1 tbsp of melted chocolate then spread it up to desired length evenly.
   
7. Use funnel to put the cream mixture inside the plastic. Put enough mixture where it will be covered with chocolate. Tie the end then seal.
   
8. Repeat the process with the remaining mixture. Freeze overnight.

Note: The pouring of melted chocolate and cream mixture can be a bit messy, though.