1. Prepare materials
2. Beaten egg yolks
3. Pour the milk into the pot, add chocolate and cocoa powder, and keep stirring while cooking
4. When bubbling slightly, pour the egg yolks into the pot and keep stirring until it is slightly thick
5. Whip the whipped cream to barely runny
6. After the boiled chocolate solution has cooled down, stir well with the whipped cream
7. Put it in the refrigerator and freeze. Stir it every one or two hours for a total of 2 times.
8. When you want to eat, put it out at room temperature for a while to make it easier to dig the balls.
