1. In a double boiler, melt 300g of chocolate in pieces. Set aside.

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

3. Combine the egg yolks with the chocolate, beating in a double boiler for 5 minutes.

4. Remove from heat. Let the mixture cool in an ice bath, stirring constantly, to stop the cooking process.

5. With an electric mixer, whip the cream until it is very thick.

6. Gently fold the whipped cream into the cooled chocolate mixture.

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

8. Pour into silicone molds and insert a wooden stick into the center of each.

9. Freeze for at least 6 hours.

10. With an electric mixer, whip the cream and red food coloring until it is very thick.

11. Remove the ice cream from the freezer, unmold, and top with whipped cream. Decorate with small candies and serve.