Instructions

PLACE each of the chocolates into two small saucepans. Add half the condensed milk and half the brandy to each and gently heat until chocolate is melted and mixture is smooth. Transfer mixtures into two freezer-proof mixing bowls and place in the freezer for 15 minutes or until cold.

BEAT the milk chocolate mixture with an electric mixer until smooth. Beat in half the cream until soft peaks form. Spoon mixture into a baking paper lined 12cm × 22cm loaf pan.

BEAT the dark chocolate mixture with an electric mixer until smooth. Beat in the remaining cream until soft peaks form. Spoon over the milk chocolate mixture. Cover and freeze for 4 hours or overnight. Turn out onto a serving plate, slice and serve with berries.