How to make
Melt the chocolate and coconut oil in a water bath, stirring well to obtain a homogeneous mixture.
In a separate bowl beat the eggs, starting on low and gradually increasing to high speed for about 2-3 minutes. The eggs should be white and frothy.
Mix them together with the chocolate mixture using a silicone spatula, stirring carefully from the bottom up so that the volume does not decrease and the air does not escape from the mixture.
Fill bowls or molds (optional), without filling them to the top, leave a little space and put them in the freezer for about 10-15 minutes.
From the coconut cream, prepare a topping for the chocolate ice cream by placing it in a water bath to homogenize well, by stirring constantly.
I took the molds out of the freezer, turned them over into small plates and poured the keto chocolate ice cream with the topping.
Optionally, you can decorate with chocolate cigar sticks or chocolate sprinkles if you have them on hand.
