Chocolate ice cream without an ice cream machine

1 Melt the dark Cailler Dessert 64% chocolate in a double boiler.

2 Put the condensed milk in a bowl, sieve in the cocoa powder and mix.

3 Add melted chocolate and stir.

4 Beat the whole cream in a large bowl until stiff.

5 Add the condensed milk chocolate and stir carefully with a rubber spatula to preserve the airy texture.

6 Mix in the chocolate drops, setting aside a few chocolate drops for decoration.

7 Pour the chocolate cream into a cake mold approx. 20 cm in diameter.

8 Sprinkle with chocolate drops and place in the freezer for at least 4 hours or overnight.

9 Remove from freezer for about 15 minutes before serving.