1. Delicate chocolate ice cream bonbons are excellent with a hot or iced summer coffee – sometimes they even replace dessert: To make about 40 bonbons, break 200 g of dark chocolate into pieces and melt them in a metal bowl over a saucepan containing a little boiling water. Add 125 ml milk and stir until smooth.

2. In the MaxxiMUM mixing bowl, beat 300 g of cream until stiff using the whisk attachment. Transfer the whipped cream to another bowl. With the MaxxiMUM mixing bowl and the whisk attachment, beat 4 egg yolks, 80 g icing sugar and 2 cl of coffee liqueur until thick and foamy.

3. Carefully but thoroughly mix 100 g hazelnut pralines and the melted chocolate into the egg yolk foam. Carefully and gradually fold in the whipped cream and chocolate mixture. Transfer the mixture to a 1 litre container and keep it in the freezer for about 10 hours.

4. Using a teaspoon, shape the ice cream into balls with about a 3 cm diameter. Roll the ice cream balls in 100 g of hazelnut pralines and freeze it for an hour.