1. In a saucepan, over a bain-marie, melt 300g of chocolate in pieces. Set aside.

2. Whisk the egg yolks and sugar until the mixture is pale.

3. Incorporate the egg yolks into the chocolate, whisking, over a bain-marie, for 5 minutes.

4. Remove from heat. Let the mixture cool in an ice water bath to stop cooking while whisking.

5. With an electric whisk, whip the cream until it’s very thick.

6. Incorporate the whipped cream into the cooled chocolate mixture. Mix gently.

7. Pour into silicone molds and place a wooden stick in the center of each.

8. Freeze for 6 hours.

9. Remove from the freezer.

10. Unmold and dip in melted chocolate and roll them in the candy.