1. In a saucepan, over a double boiler, melt 300g of chocolate in pieces. Reserve.

2. Beat the yolks and sugar until the mixture whitens.

3. Incorporate the yolks into the chocolate and heat, beating, for 5 minutes.

4. Remove from heat. Let the apparatus cool in an ice bath to stop cooking while beating.

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 at least 6 hours.

9. Melt the remaining chocolate in 50ml of cream.

10. Unmold the ice cream sticks. Coat with the melted chocolate.

11. Roll the chocolate-coated ice cream sticks in chocolate vermicelli and serve.