1.Preheat the oven to 200 ° C.
2.Drain the butter and let it cool.
3.Pick the chocolate with a sharp knife.
4.In a bowl, mix the eggs and sugar.
5.Add the flour, yeast, butter and chopped chocolate.
6.Oil the molds of muffins and sprinkle with the flour. Fill 2/3 part of the mold with the dough.
7. Bake for about 7-10 minutes, should be slightly swollen and golden.
1.- In a bowl mix 2/3 of the yogurt with all the Nutella until obtaining a cream homogeneous.
2 .- Put the previously prepared cream in one sleeve and the rest of the yogurt in another sleeve.
3.- Fill the ice cream molds with layers of the two creams.
4. Put the wooden sticks (or some teaspoons) in the center of the mold and freeze for at least a couple of hours. The freezing time will depend on the power of the freezer.
5.- To unmold the molds, simply pass the mold under the stream of water for a few seconds.
1.Place the yogurt with the cream in the blender jar and beat vigorously. Try the result to add a little more sugar.
2.Hydrating the gelatin leaves in water for a few minutes.
3.Sacarlas, drain them, put them in a glass and merter them in the microwave for 5 seconds to make them liquefy.
4.Incorporate the tablespoon of the yogurt mixture, mix well and put it all back in the mixer.
5.Incorpor the chopped fruit and mix.
6.Take the molds and let cool a few hours in the refrigerator before serving to make them well.
1.Place all ingredients in the blender
2. I icuar until everything fuses to perfection.
3.Service and decorate with whipped cream and liquid chocolate.