1. Put the chocolate in the piping bag and melt it in water
2. Put the chocolate liquid on the eyes and nose of the mold, put the mold into the refrigerator and freeze until the chocolate solidifies and hardens
3. Soak the gelatine tablets in cold water to soften
4. After soaking, put it into a bowl with milk, stir in water until it melts
5. Stir well after melting
6. Squeeze in the remaining chocolate liquid, stir well and set aside for later use
7. Whip the whipped cream with caster sugar
8. Send it to a grainy but flowing state
9. Add the chocolate liquid made before and stir well
10. Into the mold
11. Shake lightly for a few times, shake out bubbles, put in the refrigerator and freeze for more than 4 hours
12. Just freeze and release
Tips:Pay attention to whipping cream to avoid over-whipping
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