1. Scoop twelve spoons of ice cream and place them on a plastic foil-coated dish and freeze again. The ice cream can then be placed in the coupes shortly before serving and will melt less quickly.
  2. Melt the Mars chocolate bars with 250 ml whipping cream au bain marie. Stir well until the sauce gets nice and smooth.
  3. Beat the remaining whipping cream until stiff and put in the fridge.
  4. Crumble the Maltesers.
  5. Put three spoonfuls of ice cream in a coupe, pour the warm sauce over it and sprinkle with the crumbled Maltesers.
  6. The remaining chocolate sauce can be put on the table in a sauce bowl, with the whipped cream in a nice bowl next to it.


Put the Maltesers in a sturdy plastic bag and beat it with a rolling pin.