1. Chocolate Ganache
2. Place the chopped up chocolate into a bowl and set aside.
   1/3 cup (2oz) dark chocolate chopped
3. In a small pot, over medium heat, bring the heavy whipping cream to a simmer (edges are bubbling).
   1/4 cup (2oz) heavy whipping cream
4. Pour the simmering cream over the chocolate chips, cover it and let it rest for 2-3 minutes.
5. Gently stir it with a fork or a rubber spatula until it comes together and it's smooth. Cover it at set it aside.

Chocolate Ice Cream

1. Bloom the cocoa by combining the cocoa powder with hot coffee. Stir until it's a paste and let it cool.
   1/2 cup (40g) dutch processed cocoa powder spooned and leveled, 1/2 cup (4oz) espresso or coffee hot (can sub for hot water)
2. Place the chopped up chocolate into a small/medium glass bowl and microwave it for 15 seconds. Stir and repeat until it's melted and smooth.
   1 cup (6oz) dark chocolate chopped and melted
3. Place the heavy whipping cream into a large bowl or the bowl of a stand mixer and use an electric mix, fitted with a whisk attachment, to the beat the cream until stiff peaks form (I start on slow speed so it doesn't splash and increase the speed as it thickens).
   2 cups (18oz) heavy whipping cream
4. While that's mixing, combine the sweetened condensed milk with the blooming cocoa, mixing them together until they're smooth.
   1 can (14oz) sweetened condensed milk
5. Add the cocoa/milk mixture to the whipped cream and beat until combined. Add the melted chocolate and beat just until combined.
6. Use a rubber spatula to make sure it's all mixed in and spread half of the ice cream into a deep pan.
7. Swirl some chocolate ganache into the ice cream and then repeat with the next layer.
8. Use a knife to make the swirls. Top with flakey sea salt and freeze for at least 8 hours.