Grate the dark chocolate and place in a pan.
Add the milk, the yolks-one at a time and finally the butter.
Pour the mixture into the moulds, insert the stick, smooth and place in the freezer for 5 hours at least.
Take out of the mould and decorate.
For the decoration:
after melting the chocolate at 30°C, dip the ice-cream into it.
of dark chocolate or hazelnut chocolate.
400 g caster sugar
100 g water
250 g egg whites
100 g caster sugar
Cook 400 g sugar in the water at 121°C.
Meanwhile, gradually whisk the egg whites with 100 g sugar, and then drizzle on the cooked sugar without stopping the planetary mixer.
Whisk until cold.