Ice Cream with Balls for Children's Day

Melt the dark chocolate in a bain-marie until fluid. Let it cool slightly, then mix it with half of the Greek yogurt (300 g) and sweeten with 2 tablespoons of honey (approx. 30 g). Mix well until smooth.

For the fruit mixture, blend the frozen mango with the remaining Greek yogurt (300 g). Add the rest of the honey (approx. 60 g) and unprocessed coconut oil. Blend until you get a fine texture. The mixtures should be slightly frozen but pliable, so they can be worked with.

Prepare a piping bag (sac à poche) with a decorating tip with the smallest possible opening. Fill the piping bag first with one of the mixtures, then with the other (or use two separate piping bags).