130 grams of dark chocolate, 2 tablespoons of cocoa powder, 3 tablespoons of milk in a small pot, heated by water, slowly stirred until completely dissolved, away from the fire
Add 100 grams of milk, stir until the chocolate cocoa paste cools off
3 tablespoons of fine granulated sugar, 150 grams of whipped cream, and 6 kinds of cream paste that can still flow.
Mix the completely cool chocolate paste with the cream paste and mix well.
Pour into a sealed container and freeze to a full hardness for about 4 hours.