Chocolate Ice

Ingredients

• 200 g dark chocolate
• 100 g milk chocolate
• 2 Eggs
• 1 pinch salt
• 2 egg yolks
• 80 g sugar
• 80 ml whipping cream

Instructions

1. 1.

   Cut a cardboard circle (diameter about 25 cm) for the cone shape and score it to the middle. Form a cone from it and attach parchment paper of the same size with a paperclip. Place it upright in drinking glasses for standing.

2. 2.

   Melt each type of chocolate separately in a double boiler, then let cool.

3. 3.

   Take about 4 tablespoons from the dark chocolate and place them into the prepared molds. Rotate them in your hand so that the lower part is coated with chocolate. Set them upright in the glasses to cool.

4. 4.

   Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form. Whisk all yolks with sugar over a hot, non-boiling water bath until very frothy. Transfer one-third of the yolk-sugar mixture into a wide bowl. Fold the milk chocolate into this. Stir in the dark chocolate into the remaining mixture and mix well. Fold one-third of the meringue into the light chocolate, then fold the rest into the dark chocolate layer. Whip the cream until stiff peaks form and fold it in proportionally into both creams. First spread the dark mousse onto the molds, then carefully pour the lighter mousse over the dark layer. Freeze for at least 3 hours.