Ingredients

• 8.8 ounces cream
• 9.5 ounces milk
• 11.5 ounces Araguani chocolate 72 percent
• 8.8 ounces whipped cream
• 7.7 ounces (220 grams) water
• 10.5 ounces (300 grams) sugar
• 3.5 ounces (100 grams) cocoa powder
• 6 ounces (170 grams) heavy cream
• 3 pieces gelatin leaves
• 24.6 ounces milk
• 3.5 ounces egg yolks (recommended: pasteurized or egg beaters)
• .71 ounces (20 grams) sugar
• 11.2 ounces ivoire chocolate, melted
• Chocolate cookies, crumbled (recommended: Oreo)

Instructions

1. Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.
2. Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.
3. Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.
4. Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.