Chocolate ice cream

Method

1. For the ice cream: Beat the yogurt together with the sugar, the egg yolks and the melted chocolate in a bain-marie (without it being too hot). In a bowl, beat the egg whites until stiff and add them to the previous mixture. Store the mixture in the refrigerator and set it aside.
2. For the chocolate interior: Melt two or three ounces of milk chocolate per ice cream (in the microwave or in a double boiler, being very careful not to burn it). Form thin sheets of chocolate about 3 or 4 mm thick and the size of the ice cream and put them in the refrigerator to cool.
3. For coverage: Melt the milk chocolate and mix it with toasted and chopped hazelnuts or almonds.
4. To assemble the ice cream: Fill half of the ice cream molds with the chocolate ice cream, put a crunchy chocolate sheet in the middle and finish filling. Freeze the ice creams for 2-3 hours. Once frozen, melt the milk chocolate and, without it being too hot, pour it over the ice cream (it has to be a quick action so they don't melt). Decorate with crocanti and freeze again, once out of the mold, on kitchen paper.
5. And enjoy your delicious chocolate ice cream!
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