1. Separate the yolk from the egg, add sugar, olive oil and boiled water until it becomes sticky, and traces will be left when the egg beater is scratched.

But it will disappear soon, so that’s good.

2. Chop 100 grams of chocolate and put it into the egg yolk paste, stir until the chocolate melts, pour in the milk and stir evenly, let cool and set aside.

3. Pour the refrigerated whipping cream into a basin and whip it until it is about 70% creamy and texture will appear.

4. Put the whipped cream into the egg yolk chocolate paste, mix well to form chocolate ice cream paste, and store it in the refrigerator for later use.

5. Melt another 100 grams of chocolate and 5 grams of butter over water, brush the inner wall of the mold, and add chopped walnuts.

6. After the chocolate in the mold has solidified, take out the ice cream paste and fill the mold, put it in the refrigerator for more than 3 hours, then take it out, brush the surface with melted chocolate, and eat it after you remove it from the mold.