8 ounces milk chocolate, chopped
2 large eggs, separated
4 tablespoons sugar, divided
1/4 cup Irish Cream liqueur
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 pinch salt
cocoa powder, for dusting
1. Melt the chocolate in a metal bowl placed over a pot of barely simmering water, stirring gently until melted. Remove the bowl from the heat.
2. Whisk the egg yolks, 2 Tbsp of the sugar, the Irish Cream liqueur in another metal bowl, and place this over the same pot of water, this time at a full simmer. Whisk the mixture constantly until it has doubled in volume and holds a ribbon when the whisk is lifted. Whisk this into the melted milk chocolate and set aside to cool to room temperature.
3. Whip the cream to soft peaks and whisk in the vanilla. In a clean bowl, whip the egg whites and salt until foamy, then gradually add the remaining 2 Tbsp of sugar, whipping until the whites hold a soft peak.
4. Fold the whipped cream into the cooled chocolate base in 2 additions, then fold in the whipped whites. Spoon this into the paper cones resting in glasses to keep them level and upright. Cover the top with plastic and freeze until firm, about 3 hours.
5. Carefully peel away the paper and serve inverted on a plate dusted with cocoa, or as an accent on top of a tart or brownie.
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