Melt the chocolate over a water bath. Use cupcake molds, put a small amount (1 tbsp per mold) of chocolate in the mold so it cover the bottom and edges of the mold. Place in freezer.
While the chocolate is in the freezer you’ll prepare the ”ice cream”. Place the puffs, water and protein in a food processor and mix (you can do this by hand as well).
After 30min you’ll take the cupcake molds out from the freezer and put the ice cream batter in so it almost cover the chocolate edges. Add another tbsp of melted chocolate on top so it covers all the batter.
Add your favorite toppings and place in freeze again for 2-3h. DONE and done. This is such a deliciousness (remember I did not calculate for any toppings so you’ll have to add that yourself).
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