1. In a bain-marie, in a stainless steel or glass bowl, melt 200g of chocolate in pieces, 20g of sugar, and the butter. Reserve.

2. Beat the yolks and 100g of sugar until the mixture is whitened.

3. Incorporate the yolks into the melted chocolate and heat for 3 minutes, whisking.

4. Remove the bowl and let cool by placing the bottom of the bowl in an ice bath to stop cooking while stirring.

5. Whip the cream, vanilla, and 50g of sugar into whipped cream.

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

7. Beat the egg whites into snow with the remaining sugar.

8. Mix the whipped cream into the cooled chocolate cream. Add the egg whites gently with a spoon.

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

10. Freeze for at least 6 hours.

11. Melt 100g of chocolate in the microwave.

12. Unmold the ice cream. Dip into the melted chocolate and then roll in the crushed meringue. Serve immediately.