1. Ice cream (strawberry and chocolate I bought), 200g of white chocolate and 200g of dark chocolate.

1, melt the chocolate in water, the white chocolate can be divided into several parts, and you can add strawberry powder or cocoa powder to make different colors of chocolate.

2. Dip chocolate with a brush and apply it on the mold. Be careful and apply it evenly, leaving no gaps.

3. Place the chocolate coated with one layer for solidification, and then brush the second layer. Re-solidification

4. Add the ice cream, and then put it in the freezer for about 3 hours to solidify the ice cream.

5. Just cover the ice cream with melted chocolate. This should also be coated with two layers, especially the edges. Be sure to apply it carefully.

PS:1,I bought the chocolate of golden monkey in the supermarket, and I wanted to use Dove's, for fear that it would be useless to waste it. I don't think the chocolate I bought (especially the white one) works well. When it melts in water, it looks like milk is sticky. I think starch is at work, so I suggest you use special chocolate for baking or better.

2. Be careful when applying chocolate. After one layer cools, apply another layer.

Second,

Raw materials:

50ml of chocolate sauce, 30ml of condensed milk, 200g of whipped cream (animal), 50ml of fresh milk, Langmu wine (or brandy) 1 spoon, 2 eggs, fish film 1 slice, and appropriate amount of sugar.

Tools:

Electric egg beater, Weigher, Thermometer

Practice:

1, fish film soaked in ice water is soft, prepare the materials.

2. After the yolk and protein of the egg are separated, put the yolk into a bowl, pour the milk, and heat it to 70℃ by water. If there is no thermometer, you can observe the small bubbles on the edge of the bowl and send them away with an egg beater.

3. Add brandy and chocolate sauce with a spoon, and mix the condensed milk evenly. Leave the hot water, add the fish film and stir until it is dissolved, and put it in the refrigerator until it is cold.

4, the protein is sent directly (it can be sent slowly by adding sugar in three times, but the sugar is not much).

5, whipped cream sent to 7 points

6. Take out the chocolate liquid from the refrigerator, stir it well first, then pour it into the whipped cream and stir it well, then add the whipped protein and stir it well again, then pour it into the container and freeze it.

7, every 2 hours, take it out, use chopsticks to tamp it loose, then use a spoon to press it firmly, and continue to freeze for more than 2 hours to eat.