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 turns white.

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 bath to stop cooking while whisking.

5. With an electric whisk, whip the cream until it is 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. Melt the remaining chocolate in the microwave. Unmold the ice cream. Dip them in the melted chocolate.

10. Roll in shredded coconut, pressing well so that the coconut adheres well. Serve.